Pistachio Ice Cream

The best pistachios come from Iran, but they cannot be bought in the United States due to sanctions. Maybe one day we will see a government in Iran that is truly representative of its great people and culture, and the rest of the world will follow suit by dropping the crippling sanctions. But I digress from my humble website about ice cream into hopes and dreams of a brighter future for an ancient civilization.

Ingredients

• 1 cup unsalted, shelled, raw pistachios
• 500ml heavy cream
• 250ml evaporated milk
• 150g granulated sugar
• 5g kosher salt

Instructions

Traditional Method

1. Roast the pistachios in the oven at 350°F for 10-15 minutes. Allow them to cool completely.

2. Blend the pistachios in only the milk on medium speed until the pistachios are pebble-sized. Blending too smoothly will result in a difficult to strain batter.

3. Combine the mixture with the cream, salt and sugar in a sauce pan and heat for 20 minutes on medium-low, stirring frequently.

4. Cool completely, preferably allowing the mixture to spend a night in the refrigerator.

5. Churn in your ice cream maker according to the machine's instructions.

Sous Vide Method

1. Roast the pistachios in the oven at 350°F for 10-15 minutes. Allow them to cool completely.

2. Blend the pistachios in only the milk on medium speed until the pistachios are pebble-sized. Blending too smoothly will result in a difficult to strain batter.

3. Combine everything in a vacuum seal bag.

4. Sous vide at 185°F for 30-45 minutes.

5. Agitate the bag until all ingredients are completely incorporated.

6. Cool completely, preferably allowing the mixture to spend a night in the refrigerator.

7. Churn in your ice cream maker according to the machine's instructions.