Pistachio Ice Cream

This Recipe can be prepared without the use of an Ice Cream maker at home.

• Ingredients
  

  50g unsalted pistachio nuts, out of their shells
  75g caster sugar or sugar ground into fine powder
• 1 egg yolk
  400ml milk
• 100 ml thick cream
  4 tbsp  condensed milk
  1/2 tsp vanilla essence
  1/2 tsp green food color
  
  
  
  Directions
  
  Place half of the Pistachios into a grinder and grind into fine powder. Take the other half of pistachios and chop them with a knife into small slices.
  Heat the thick cream in a bowl and add 2 teaspoons of caster sugar and 1 teaspoon of condensed milk to it and bring it to boil and turn off the stove. Whisk the egg yolk in a mixing bowl and make it fluffy. Pour the hot cream mixture into egg yolk along with the vanilla essence and whisk it while its still hot. This will make the mixture thick and check that the nasty egg yolk smell is gone.
  
  
  Boil the milk in a bowl and add the entire sugar, condensed milk, green food color and finely ground pistachios to it. Pour the egg yolk and cream mixture into the boiling milk. Keep stirring and mixing all the time to avoid and lumps being formed over a low heat until the mixture thickens. Remove from the heat and place into a large bowl of iced water to quickly cool, then refrigerate for at least one hour.
  
  You can either churn the pistachio ice cream paste in an ice cream maker according to manufacturer's instructions or use the below method to prepare ice cream just by yourself at home.
  
  Pour the ice cream paste into a flat base bowl and put into the refrigerator for 45 mins on maximum cooling. Then remove it after 45 mins and whisk to incorporate air into it and to make it lighter. Break any hard ice lumps and make it even consistency. Put it back into refrigerator for another 45 mins and then repeat this process again. The ice cream should be ready by this time, if not repeat this process again.
  
  Fold in the hand-chopped pistachios into it and transfer the ice cream to a freezer-safe container with a lid. Cover and freeze until required.