California Grown Gourmet Pistachios

Fiddyment Farms' Homemade Pistachio Ice Cream Recipe

As the weather warms up and the days grow longer, treat your friends and family to something really special!

4 egg yolks
1⁄2 cup +1 Tablespoon granulated sugar
1 cup heavy cream
1 cup whole milk
1⁄4 teaspoon pistachio extract (almond extract can be substituted)
1/2 cup Fiddyment Farms Pistachio Paste (Find it here!
1/3 cup pistachios

Whisk the egg yolks in a large bowl until well combined. In a saucepan, over medium heat, combine whole milk, heavy cream and sugar, stir thoroughly and let come to a simmer but not to a full boil.

Slowly pour the hot cream mixture over the egg yolks while whisking to temper the egg yolks. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of the spoon. It should reach 170 F on a candy thermometer. At this point, you have made a custard sauce. Let mixture cool completely, strain and refrigerate until cold, ideally overnight.

Stir pistachio extract and pistachio paste into the chilled custard. Process the custard according to your ice cream maker manufacturer’s instructions. Add the chopped pistachios toward the end of the churning process. Spoon ice cream into a container and freeze until hard, at least 4 hours.