Pistachio Ice Cream recipe from Paris to Provence: Childhood Memories of Food & France by Ethel Brennan and Sara Remington
Author Sara Remington:
I can’t enjoy ice cream without a cone. I need a bit of texture with the creamy and the crunch of a wafer cone, which after two scoops of ice cream is the perfect grand finale. One thing France has that I haven’t seen anywhere else is the double cone, two separate cups for ice cream at the end of the cone handle, a genius idea where, when melting, both the ice creams would begin to converge into one unique flavor at the tip of the cone. This is where my habit of eating the end of the cone first came into play—I impatiently wanted to taste both the ice creams together right away, through my upside-down wafer straw. I’m not sure if I truly loved cassis or if I just liked saying it—the word was so beautiful, and I was proud of myself when I communicated what I wanted in French at such a young age.
Cooks&Books&Recipes Featured Cook Carrie:
I made a few recipes from this book and found the instructions easy to follow. My favorite, by far, was the Glace á la Pistache (Pistachio Ice Cream). You don’t need to worry about dealing with eggs because it’s not a custard-style ice cream. In about 15 minutes, your base will be all set for chilling, and a couple hours later you’ll be ready to churn it. There’s very little time investment in something that pays off so well in flavor. The brandy keeps the ice cream from freezing into a solid block (though homemade ice cream is always better the first day or two after you’ve made it, for texture reasons). And it makes an excellent breakfast, too — I know because I was too impatient to wait for dessert to try it.
Glace á la Pistache (Pistachio Ice Cream)
Featured Recipe From: Paris to Provence: Childhood Memories of Food & France
Yield: Serves 6 to 8
2 vanilla beans
2 cups heavy cream
1 cup whole milk
½ cup honey
1 tablespoon brandy
1 cup toasted, coarsely chopped, unsalted pistachios
Cut the vanilla beans in half lengthwise and scrape out the seeds. Place both the seeds and the vanilla pods in a saucepan, along with the heavy cream, milk, honey, and brandy. Warm the mixture over medium heat, stirring constantly until tiny bubbles begin to form at the edges, about 10 minutes. Remove from the heat and continue to stir, making sure the honey is completely dissolved. Remove and discard the vanilla pods.
Transfer the mixture to a large bowl or pitcher and chill for at least 2 hours and up to 24 hours. Transfer to an ice cream maker, add the toasted pistachios, and process according to the manufacturer’s instructions. Cover and transfer to the freezer for an additional 2 hours to allow the ice cream to set.