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Pistache Ice Cream
Green pistachio custard ice cream with two liqueurs.
Method
Steps
Step 1
Peel and pound pistachios to paste. Add paste to uncooked No.42 vanilla ice-cream custard preparation.
Step 2
Cook the pistachio custard by the No.42 method to 74°C, cool promptly and remove the vanilla bean. Pass through a suitable clean sieve only if the finely pounded pistachio paste can be retained in the edible base; the printed No.42 Chinese strainer is a method reference, and deliberately retaining the paste is an editorial texture adaptation. Churn/freeze with external ice and rock salt for No.42’s approximate 30-minute guide, until firm.
Step 3
Add maraschino, almond essence and kirsch to finished ice cream, mix well and serve frozen.
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