Pistachio Ice Cream

1. 1

   Beat together yolks, sugar, and water in a metal bowl set over a saucepan of simmering water with a hand-held electric mixer at high speed until thick, pale, and registers 140F on thermometer.

2. 2

   Continue beating over simmering water, maintaining 140F, 3 minutes more.

3. 3

   Remove bowl from heat and gradually add pistachio paste, beating until incorporated.

4. 4

   Chill until cold, about 15 minutes.

5. 5

   Beat cream with cleaned beaters until it just holds stiff peaks.

6. 6

   Stir one third of cream into pistachio base to lighten, then fold in remaining cream gently but thoroughly.

7. 7

   Scrape into an airtight container and freeze until firm, about 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.