Thursday, 8 September 2011
About ten days ago, I decided that I should make one last ice cream before I left Switzerland and therefore my summer holiday. As I've probably adapted way too many of David Lebovitz's amazing recipes, I thought I'd try something new. Enter Jeni Britton Bauer and her unusual recipe involving corn flour, cream cheese and corn syrup (or golden syrup for me). The final product has a slightly different texture I can't quite describe and a complex flavour.
While I was making it, I couldn't stop eating the pistachios, depleting the store in my bowl almost as quickly as I shelled them. Just to make things worse I roasted what was left with butter and honey. Even more addictive. You lose a bit of colour but it's worth it.
Afterwards I posted on twitter saying that if I could only ever bake with one nut, it would have to be pistachio. My desert island nut.
I hadn't expected the deluge of replies I would get. We made ourselves hungry brainstorming on the things you can do with various nuts. Pecans were a big hit after realising I had forgotten them (pecan & maple, pecan & brown butter, pecan & plum, pecan & butterscotch, pecan & chocolate (brownies!), praline... hungry yet?).
There were advocates for cashews, peanuts, almonds, hazelnuts, pine nuts, walnuts and macadamias. What nut would you hate to be without?
Honey Roast Pistachio Ice Cream
(Ice cream adapted from Jeni Britton Bauer via Food and Wine)
For the pistachio ice cream:
115g shelled pistachios
550ml whole milk
1 tbsp + 1 tsp corn flour (cornstarch)
45g cream cheese
340ml double cream
150g caster sugar
1.5 tbsp golden syrup or light corn syrup
For the honey roast pistachios:
100g shelled pistachios
1 tbsp runny honey
10g unsalted butter
Whizz the pistachios in a food processor until fine. Prepare an ice bath. Whisk 2 tablespoons of milk with the cornflour in a small bowl to create a slurry. In a big bowl whisk the cream cheese until smooth. Put the milk, cream, caster sugar and golden syrup into a medium saucepan and bring it to the boil.
Take off the heat then pour some of the hot milk onto the cornflour slurry and whisk in. Pour back into the pan and whisk to combine. Bring back to the boil and cook until thickened - about one minute. Pour a little onto the cream cheese and whisk till smooth, then add the rest of the milk mix. Stir in the pistachios and sit in the water bath to chill.
When cold, cover with cling film and place in the fridge for at least four hours or overnight. Churn according to your machine's instructions.
Preheat the oven to 150C. Place a piece of parchment paper on a baking sheet. Rub the pistachios to try and remove any excess skin. Melt the butter and honey together in small pan. Remove from the heat and add the pistachios, mixing until they're all totally covered. Tip out onto the parchment paper and spread out. Place into the oven and roast for five minutes. Remove from the oven and stir. Leave to cool. They keep in an airtight container for at least a few days.
(Makes 1 ltr)