A rich and indulgent ice cream full of pistachio flavor and texture. If you want a smoother ice cream, blend the pistachio paste even finer.

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Serves 4

You will need:

4.6 oz pistachios, unsalted

1 cup whole milk

0.6 cup heavy cream

4 egg yolks

13cup sugar

1 tablespoon Amaretto liqueur

  1. The Day Before: Slightly roast the pistachios in a pan.
  2. Bring the milk and cream to boil.
  3. Remove from heat and immediately add the pistachios.
  4. Cool down and let the pistachios soak in the milk-cream mixture overnight in the fridge.
  5. The Next Day: Remove the pistachios from the milk-cream mixture into a food processor and pulse on high speed until it turns into a smooth paste.
  6. Bring the milk-cream mixture to boil.
  7. Beat the egg yolks and sugar in a bowl with an electric hand mixer until thick and fluffy.
  8. As soon as the milk and cream are boiling, pour onto the eggs, stirring constantly with a whisk.
  9. Pour the custard mixture back into the casserole and cook over low heat, stirring constantly with a wooden spoon, until it thickens. It should be around 181°F.
  10. Cool the cream down in a water bath with ice cubes.
  11. Stir in the pistachio paste and turn the cream into ice cream in an ice cream machine.


Photography by FOOD by Anne Au Chocolat/Anne Moltke Hansen | PHOTOGRAPHY by Ulf Svane

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