Pistachio trees are certainly more common in Sicily or countries of the middle East but they do also grow in Puglia. And which Gelateria does not offer a pistachio ice cream? The differences are big though and motivated me to try our own homemade one. It turned out so good, that I’m starting to develop an addiction.
160 gr roasted pistachios, peeled and cooled
150 gr extra fine sugar
350 ml whole milk
200 gr double cream
100 ml cream
1/2 tsp vanilla extract
Grate the pistachios with the sugar in the blender until very fine. Leave the mix in the blender.
Slowly heat the milk, double cream and cream in a pot until it starts to boil. Pour a bit of warm milk mixture in the blender and mix. Slowly add more and more of the milk and blend. Then add the vanilla extract and mix again. Pour everything in a bowl and let cool down, stirring every now and then. Like this you will still have a lot of nutty pieces in the ice cream. If you prefer it to be very smooth, you need to blend it for a longer time with only a little bit of the milk mixture until smooth.
Once cooled down, process the mixture in an ice machine according to instructions of the machine. When it starts to freeze, transfer everything in a freezable bowl and put it in the freezer for 3 hours. If the ice cream became to hard after freezing it for a while, place it in the fridge about 30 – 40 mins before serving. If you like it extra crunchy, you can sprinkle some chopped pistachios on top.