Monday, June 13, 2011

Pistachio Ice Cream

Pistachio Ice Cream

2 1/2 cups half-half
4 egg yolks
1/4 tsp Mexican vanilla paste
1/2 cup agave syrup
1/2 cup pistachio paste (recipe below)

Pistachio Paste
1 cup shelled pistachios
2 tbs water
2 tbs canola oil
1/4 tsp Mexican vanilla paste

Mix all the ingredients in the food processor until the paste is formed.

In a medium saucepan mix half-half and vanilla paste; bring to a boil.

Mix the eggs with agave and temper with the milk. Return the mixture to medium heat for about 5 more minutes stirring constantly.

Remove the egg mixture from heat and whisk in the pistachio paste. Put the mixture in ice water to cool down and then chill. Once the mixture is cold, pour it in the ice cream machine and following the manufacturer's instructions.

Serve with any topping of your preference.