One of the ways to recognize ice cream with natural ingredients is by the color of pistachio ice cream. You see, the natural color of pistachio ice cream is brownish green, so when it looks bright green it means that food coloring has been used. The ice cream will be greener if the skins around the pistachios have been removed meticulously (for which I was too lazy). Making your own pistachio ice cream is very simple if you own an ice cream maker and a food processor. For this recipe I’ve used half the quantities of the recipe that ChgoJohn posted, but an even simpler preparation without heating the milk. The resulting ice cream had a very deep pistachio flavor and an interesting texture (a bit like semifreddo) as I had not ground the pistachios to a very fine powder. Thanks for the inspiration, John!
80 grams (1/2 cup) pistachios
75 grams (3/8 cup) caster sugar
175 ml (3/4 cup) whole milk
150 ml (2/3 cup) heavy cream
1/2 tsp pure vanilla essence
pinch of salt
additional pistachios for garnish
This pairs well with a sweet dessert wine with notes of nuts and citrus, such as passito di pantelleria or vin santo.
Fresh homemade focaccia alla Genovese is wonderful, even without toppings.