A mouth-watering dessert, Pistachio Ice-Cream may be served sprinkled with toasted almonds or pistachios. For this ice- cream, an ice-cream container equipped with paddles or a hand-propelled ice-cream churn is essential.
8 fl. oz. single cream
4 oz. pistachios, shelled, blanched and chopped
8 fl. oz. double cream
1 teaspoon almond essence egg yolks
1 oz. sugar
1 fl. oz. water
3 egg whites, stiffly beaten
Place the single cream and the nuts in an electric blender. Blend, on and off, for 30 seconds or until the nuts are pureed within the cream.
Spoon the cream and nut mixture into a small saucepan and, using a wooden spoon, stir in the double cream. Place the pan over low heat and cook gently until the mixture is hot. Remove the pan from the heat. Cover the pan and leave it to cool.
Pour the cream mixture into a small mixing bowl. Beat in the almond essence and set aside.
In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are well blended. Set aside.
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly. When the sugar has dissolved, increase the heat to moderate and boil the syrup until the temperature reaches 220°F on a sugar thermometer or until a little of the syrup spooned out of the pan and cooled, will form a short thread when drawn out between your index finger and thumb. Remove the pan from the heat and let the syrup stand for 1 minute.
Pour the syrup over the egg yolks in a steady stream, whisking constantly with a wire whisk or rotary beater. Continue whisking until the mixture is thick and fluffy. Mix in the cooled cream mixture. With a metal spoon, fold in the egg whites.
Pour the mixture into an ice-cream container equipped with paddles or into a hand-propelled ice-cream churn, and freeze.
Serve as required.