Pistachio ice-cream sandwiches
Indulge in the ultimate summer treat with these pistachio ice-cream sandwiches. This easy recipe combines creamy pistachio ice-cream made from fresh pistachio nuts, rich heavy whipping cream, and velvety egg yolks, perfectly nestled between your favorite cookies. A delightful blend of nutty flavors and sweet creaminess that’s simply irresistible!
Cook time 25 min
Prep time 390 min
Ingredients:
1 cup pistachio nuts1.50 cups milk (1% fat)
2/3 cup sugar
2 cups heavy whipping cream
6 yolks
Pistachio ice-cream sandwiches are a delightful treat that combines the nutty flavor of pistachios with creamy, rich ice-cream, all sandwiched between two cookies. This recipe is perfect for those warm summer days or for impressing guests at a dinner party.
Instructions:
- Place the pistachio nuts in a food processor and pulse until finely ground. If you prefer a smoother texture, grind them until they start to form a paste.
- In a medium saucepan, combine the milk and sugar. Place over medium heat and stir until the sugar dissolves and the milk is heated through. Do not let it boil.
- In a separate mixing bowl, lightly whisk the egg yolks. Gradually add a small amount of the heated milk mixture into the egg yolks, whisking constantly to temper. This step prevents the eggs from scrambling.
- Slowly whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon. This can take about 5-7 minutes. The mixture should reach a temperature of around 170-175°F (77-80°C). Do not let it boil.
- Remove the saucepan from the heat and stir in the ground pistachios. Allow the mixture to cool slightly.
- Pour the heavy whipping cream into a large mixing bowl. Strain the pistachio custard mixture through a fine-mesh sieve into the bowl of cream to remove any large pistachio pieces or cooked egg bits, ensuring a smooth texture. Stir well to combine.
- Cover the bowl with plastic wrap, making sure the plastic touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
- Pour the chilled pistachio custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Once the ice cream is firm, scoop generous portions onto the underside of one cookie. Place another cookie on top and gently press down to form a sandwich. Smooth the edges if necessary.
- Arrange the assembled sandwiches on a baking sheet and place them in the freezer for at least 1 hour to firm up before serving.
- Enjoy your homemade pistachio ice-cream sandwiches! Store any leftovers in an airtight container in the freezer.
Tips:
- For a smoother texture, blanch the pistachios to remove the skins before grinding them.
- Chill all your mixing bowls and utensils in the freezer for 10-15 minutes before making the ice cream to help it set faster.
- Consider using silicone mats or parchment paper to ensure your cookies come out easily and maintain their shape.
- Store the finished ice-cream sandwiches in an airtight container in the freezer to keep them fresh and to prevent freezer burn.
Enjoy your pistachio ice-cream sandwiches as a refreshing and unique dessert. With the nutty flavors and creamy texture, these treats are sure to become a favorite. Don't forget to experiment with different cookie types or fillings to create your own unique variations!
Nutrition per serving
10 ServingsCalories 340kcal
Protein 7g
Carbohydrates 20g
Fiber 1.54g
Sugar 18g
Fat 27g
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