Tahitian Vanilla Ice Cream With Pistachios

1. 1

   Split the vanilla pod lengthwise and scrape out the seeds.

2. 2

   Pound the pistachios to make chips; this will give crunch to the ice cream.

3. 3

   Cut the vanilla pod in half and scrap out the seeds.

4. 4

   Put the vanilla pod, seeds, milk and cream in a saucepan and bring to a boil.

5. 5

   Leave to cool and infuse for 15 minutes.

6. 6

   In the bowl, add the sugar and the egg yolks. Beat them with a whisk ball at speed 4 until the mixture turns pale.

7. 7

   Reheat the mixture (cream, milk and vanilla).

8. 8

   Remove the vanilla bean.

9. 9

   Install the flexible whisk, set the temperature to 85 u00b0 and to mixing position 1

10. 10

    Slowly pour the hot milk mixture over the sugar and the egg yolks.

11. 11

    When the temperature is reached, set 7 minutes at 85 u00b0.

12. 12

    Return the temperature to 0 and switch to the the whip attachment.

13. 13

    Add the mascarpone and mix for 2 minutes at speed 4.

14. 14

    Refrigerate the mixture for 2 hours and then pour it into an ice cream maker (which had been previously placed in the freezer for at least 18 hours).

15. 15

    Set the speed to minimum and mix for at least 30 minutes.

16. 16

    A few minutes before the end, add the crushed pistachios.

17. 17

    Put the ice cream in a container in the freezer for at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.