Sunday, May 22, 2011

ice cream endeavor, part 2: pistachio

disclaimer: my ego is very high right now.

we just finished having a party, at which i served this pistachio ice cream with a chocolate tart. the ice cream got such responses as "amazing" and "intense" (from people who don't even like ice cream) but also "i don't remember having a better ice cream... in my life." how do you respond when someone tells you that you just made the best ice cream that they have ever tasted in their entire 50+ year life?? apparently, it was that good. i feel a little like harper lee—if i've made something this good already, maybe i should just stop now. if i were to continue, will it only go downhill from here? except unlike harper lee, i will make more, since this is my summer endeavor.

i made pistachio because it's the favorite flavor of the guest of honor at out going away party. the perfect scoop didn't have a recipe for it (what?) so i used epicurious.

pistachio ice cream via epicurious with my notes embedded
(makes 3 1/2 cups)

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped. didn't use these

finely grind 1 cup pistachios and 1/4 cup sugar in a processor. make sure not to turn into butter. bring milk and ground pistachio mixture to boil in a heavy saucepan. remove from heat. mix in almond extract.

whisk egg yolks and remaining 1/2 cup sugar in medium bowl. gradually whisk in hot mixture. return custard to saucepan. cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). strain into large bowl. chill cold, about 2 hours.

stir 1 cup whipping cream and chopped pistachios into custard. instead, i used the pistachio pieces leftover from the strained mixture and toasted those. also only added half the cream. turned out fine. process mixture in ice cream maker according to manufacturer's instructions. transfer to container and freeze.

had to serve it with something, so i made a chocolate tart, consisting of: chocolate, chocolate, and more chocolate. oh, and also some chocolate. it was really rich.

aria chocolate tart via chicho's kitchen
(i ended up with enough for two tarts and some cookies from the still extra dough)

chocolate pastry:
320g plain flour
60g cocoa
160g caster (superfine) sugar
a pinch of salt
160g cold butter, diced
2 eggs

chocolate tart mixture:
210g good quality dark chocolate, chopped
60g milk chocolate
60g butter, diced
315ml cream
3 eggs
2 egg yolks

chocolate sauce (for the chocolate glacage):
60g cocoa
200ml water
120g caster sugar
25g butter, diced

chocolate glacage:
300g dark chocolate, chopped
240ml cream
300ml chocolate sauce (recipe follows)

chocolate pastry:
to make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. add eggs and process until dough just starts to come together. turn onto a lightly floured surface and gently knead until smooth. flatten into a disc shape, wrap in cling wrap and place in the fridge for 30 minutes to rest.

roll out the pastry to about 3mm thick. line the base and sides of a tart tin with the pastry, and trim any excess. place in the fridge for 15 minutes to rest. line the pastry with baking paper and fill with baking weights or rice. bake for 10 minutes. remove paper and weights and bake for a further 5-10 minutes at 350ºF (180ºC) or until firm to the touch.

chocolate tart mixture:
preheat oven to (320ºF) 160°C. place chocolate and butter in a bowl.

place cream in a saucepan and bring to the boil. pour cream over chocolate in bowl and stir until smooth, stir in eggs.

pour chocolate mixture into tart shell up until about 3/4 full (you'll need to leave enough room for the glacage). bake for 25 minutes until the centre has just cooked and the top has just set. take the tart out of the oven and allow to cool to room temperature before topping with the chocolate glacage (recipe follows after).

chocolate sauce (for the glacage):
combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves. bring to the boil, stir in butter until melted and mixed. strain through a sieve placed over a bowl and set aside.

chocolate glacage
place chocolate in a large bowl. place cream in a saucepan and bring to the boil. pour cream over the chocolate in the bowl and stir until smooth. add in the chocolate sauce that you just made and stir. when the completed tart has cooled, spoon or pour the glacage over the tart and place in fridge until firm.

ps. with all this ice cream, i'm using a fuckton of egg yolks. does anyone have any good uses/recipes for egg whites (besides meringue)?


  1. nice harper lee reference, those are so rare these days

  2. UGH SO JELLY. bring the ice cream maker to new york. i demand.