Helado de pistacho, cremoso y con sabor a fruto seco

Ingredientes

• 1.5 cups (200g) raw shelled pistachios
• 1 tbsp neutral oil (grapeseed or avocado)
• 0.5 tsp sea salt
• 2 cups (480ml) heavy cream (36% milkfat)
• 1 cup (240ml) whole milk
• 0.75 cup (150g) granulated sugar
• 5 large egg yolks
• 1 tsp vanilla bean paste

Preparación

1. 1

   Roast the 1.5 cups raw shelled pistachios at 325°F (160°C) for 8–10 minutes until aromatic and golden. Note: Keep a close eye on them; they burn quickly.

2. 2

   Immediately simmer half of the roasted nuts with the 1 cup whole milk and 2 cups heavy cream in a medium saucepan.

3. 3

   Remove from heat and let steep for 30 minutes until the liquid turns a pale green gold.

4. 4

   In a separate bowl, whisk the 5 large egg yolks and 0.75 cup granulated sugar together until the mixture is pale and thick.

5. 5

   Slowly temper the warm pistachio infused dairy into the egg yolk mixture by streaming it in gradually while whisking constantly. Note: This prevents the eggs from curdling.

6. 6

   Return the mixture to the saucepan and cook over medium low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

7. 7

   Using a high speed blender, process the remaining roasted nuts with the 1 tbsp neutral oil and 0.5 tsp sea salt until a smooth, microscopic paste forms.

8. 8

   Whisk the pistachio paste and 1 tsp vanilla bean paste into the warm custard.

9. 9

   Strain the mixture through a fine mesh sieve and chill in the refrigerator for at least 4 hours, preferably overnight. The base should be ice cold before churning.

10. 10

    Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft serve consistency, then transfer to a container and freeze until firm.