| I1: | 🥜 | 1 cup pistachio butter (from pureed pistachios) |
|---|---|---|
| I2: | 🥛 | 2 cups milk |
| I3: | 🌾 | 1 tsp vanilla |
| I4: | 🍬 | 1 cup sugar |
| I5: | 🥚 | 6 egg yolks |
| Step 1: | Mix |
|---|---|
| ↖ | I1: 🥜 1 cup pistachio butter (from pureed pistachios) |
| ↖ | I2: 🥛 2 cups milk |
| ↖ | I3: 🌾 1 tsp vanilla |
| ↖ | I4: 🍬 1 cup sugar |
| ↖ | I5: 🥚 6 egg yolks |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Aiming to avoid buying pistachio butter. That stuff is expensive.
Very good. Could be softer for a custard ice cream, but works well as an ice cream.
| I1: | 🥜 | ¼ cup pistachio butter (from pureed pistachios) |
|---|---|---|
| I2: | 🥛 | 3 cups half and half |
| I3: | 🌾 | 1 tsp vanilla |
| I4: | 🍬 | 1 cup sugar |
| I5: | 🥚 | 6 egg yolks |
| Step 1: | Mix |
|---|---|
| ↖ | I1: 🥜 ¼ cup pistachio butter (from pureed pistachios) |
| ↖ | I2: 🥛 3 cups half and half |
| ↖ | I3: 🌾 1 tsp vanilla |
| ↖ | I4: 🍬 1 cup sugar |
| ↖ | I5: 🥚 6 egg yolks |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Good texture. Standard custard ice cream. I like variant 1 more because it’s less milk and more pistachio, but this serves a role.
| I1: | 🥜 | ¼ cup pistachio butter (from pureed pistachios) |
|---|---|---|
| I2: | 🥛 | 3 cups half and half |
| I3: | 🌾 | 1 tsp vanilla |
| I4: | 🍬 | 1 cup sugar |
| I5: | 🥚 | 6 egg yolks |
| Step 1: | Mix |
|---|---|
| ↖ | I1: 🥜 ¼ cup pistachio butter (from pureed pistachios) |
| ↖ | I2: 🥛 3 cups half and half |
| ↖ | I3: 🌾 1 tsp vanilla |
| ↖ | I4: 🍬 1 cup sugar |
| ↖ | I5: 🥚 6 egg yolks |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Same as variant 2. Just a re-make. I was worried when the custard came out of the sous vide that it wasn't pistachio-y enough, but there was enough flavor. That said, I didn't like the additional custard flavor.
You can make pistachio dark cherry by ... cutting up dark cherries and mixing them in.
## Variant 1: I1: 1 cup pistachio butter (from pureed pistachios) I2: 2 cups milk I3: 1 tsp vanilla I4: 1 cup sugar I5: 6 egg yolks I(1-5) O1: Mix O2: Sous vide at 175F for an hour O3: Churn ### Notes Aiming to avoid buying pistachio butter. That stuff is expensive. ### Result Very good. Could be softer for a custard ice cream, but works well as an ice cream. ## Variant 2: I1: ¼ cup pistachio butter (from pureed pistachios) I2: 3 cups half and half I3: 1 tsp vanilla I4: 1 cup sugar I5: 6 egg yolks I(1-5) O1: Mix O2: Sous vide at 175F for an hour O3: Churn ### Result Good texture. Standard custard ice cream. I like variant 1 more because it’s less milk and more pistachio, but this serves a role. ## Variant 3 (2/21/25): I1: ¼ cup pistachio butter (from pureed pistachios) I2: 3 cups half and half I3: 1 tsp vanilla I4: 1 cup sugar I5: 6 egg yolks I(1-5) O1: Mix O2: Sous vide at 175F for an hour O3: Churn ### Result Same as variant 2. Just a re-make. I was worried when the custard came out of the sous vide that it wasn't pistachio-y enough, but there was enough flavor. That said, I didn't like the additional custard flavor. ### Notes You can make pistachio dark cherry by ... cutting up dark cherries and mixing them in.