Tenina.com's Pistachio Ice Cream

Photo of Pistachio Ice Cream



  1. (To blanche pistachios, pour boiling water over the top, leave for 1 minute and then squeeze out of their skins…fiddly but necessary!)

  2. Place pistachios and vanilla bean into Thermomix bowl and mill for 15 seconds on speed 10.

  3. Add milk and blend until smooth and green! (About 2 minutes on speed 10). Add sugar and eggs and cook for 9 minutes at 90oC on speed 4.

  4. Allow to cool until temperature registers 50oC. Remix for a few seconds just to bring together and then add cream and almond essence. Blend for 10 seconds on speed 7.

  5. Cool completely...I mean fridge cold, then pour into churner and follow manufacturers instructions for churning.

  6. This does benefit from being left out of the freezer for 10 minutes before serving as it is quite hard...but that is only if you manage not to eat the entire load as it finishes churning...at which point it is stunning both in flavor and texture!

  7. Fluffy, creamy, pistachio green, the texture of gelato, the fat of ice cream...mmmmnnn, going to have start wearing elasticized waist bands on posting days real soon!

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