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Pistachio Raspberry Ice Cream

July 15, 2011

My parents sent me an ice cream maker, can you tell?
It’s probably the best thing to ever happen to me, actually. I feel invincible now. I can make any ice cream i want. As much as i want. I could dominate this fucking planet with all the ice cream i’m about to make. The streets are going to run red with the blood of my ice cream.
The first thing i did was go out and buy Jeni’s Splendid Ice Cream at Home cookbook. [Actually, this recipe isn’t even from the book, i found the recipe on the Food & Wine website, but it’s still Jeni Britton Bauer’s recipe]

I lived in Ohio briefly, but no where near Columbus where Jeni’s Ice cream is from, and I didn’t try it until a few months ago when i found it at a Dean & Delucca next door to my job. It started with her Banana & Honey, then to her Goat Cheese with Figs, and then to Salty Caramel.
I very much fell in love with Jeni’s and we are still happily married to this day! She is a huge inspiration for me, and I hope to one day be as successful and innovative as she is. I plan on making [and eating] my way through the book by the end of the summer!

Once I made the ice cream, I realized I should really make some ice cream sandwiches with this world-class ice cream. Fortunately, in Jeni’s new book, she gives you an awesome recipe for macaron ice cream sandwiches. As someone who has never made macarons before, it was a little tricky at first, but it’s worth the frustration. The chewy crispy macaron with the cool creamy nutty ice cream spiked with tart raspberry is amazing. I’m really new to anything pistachio, but i fell in love with the combination of raspberry with pistacho when I ate a pistachio cream eclair filled with raspberry sauce and fresh whole raspberries. It won my heart over, and once I got my hands on an ice cream maker, I knew i had to make some kind of pistachio concoction. This is surely the best i’ve made yet!

Pistachio Raspberry Ice Cream
adapted from Jeni’s Splendid Ice Creams at Home

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1/2 cup toasted pistachios, very finely ground
1/4 teaspoon pure almond extract
1/4 teaspoon kosher salt

Raspberry sauce:
2 cups raspberries
1 cup sugar

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes.

Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the pistachios, almond extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.

While the hot ice cream base is cooling, make your raspberry sauce. Combine your raspberries and white sugar in a sauce pan over medium heat. Stir constantly, pressing down on your raspberries while stirring. Pause every now and then to let the fruit and sugar bubble and boil.
Once the sugar has dissolved, pour raspberry mixture through a fine sieve over a bowl, pressing down with the back of a spoon to get as much as you can through. Loosely cover with saran wrap and put in fridge to thicken and cool.

Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and freeze according to the manufacturer’s instructions.
Pack the ice cream into a plastic container, layering scoops of ice cream with your raspberry sauce. [example: scoop of ice cream, 1/3 cup of raspberry sauce, scoop of ice cream, and so on and so forth]

Press a sheet of wax paper or plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the pistachio ice cream until firm, about 4 hours.

For the macarons
1 cup finely ground almonds
2 cups confectioners sugar
1/4 tsp salt
3/4 cup egg whites
1/2 cup sugar
food coloring, if you want to give it a fun color

Preheat oven to 300F
Ready your baking sheet by covering it with parchment paper, and trace 6 circle using a 3-inch round cutter. This will be your guide when you pipe the batter onto your baking sheet.
In a medium bowl, combine 1 cup of finely ground almonds with the confectioners sugar and set aside.

In a stand mixer with the whisk attachment [or a hand mixer], beat your egg whites on high speed for about 5 minutes. When it starts to get thick and white and stiff peaks form, add in your sugar a little at a time.

Fold your almond and sugar mix into the meringue with a spatula [as you’re doing this, add any food coloring you want].

Once everything has been completely combined, pour into your piping bag. Pipe batter onto the baking sheet using your circles as a guide.

Bake for 25-30 minutes.

Once the macarons have cooled, scoop your slightly softened pistachio raspberry ice cream onto one macaron, and sandwich another one on top of it, slightly pressing down.
Then eat the damn thing!

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From → cookies, ice cream

One Comment
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