I have these friends
Their name is Steva
There are two of them, actually
Steve and Eva.
Their name is Steva
There are two of them, actually
Steve and Eva.
They live around the block
By the dog park, you see
Eva makes cookies
Sweet as can be.
By the dog park, you see
Eva makes cookies
Sweet as can be.
I met them in run club
And I'm glad I did
Steve and I talk shop
Cars, houses, design, and skid-
(proof tires, that is).
And I'm glad I did
Steve and I talk shop
Cars, houses, design, and skid-
(proof tires, that is).
Eva's cookies are legendary
Compost, pistachio white chocolate, valentine's butter
With no shame, I eat multiples
Not worrying about looking like a nutter.
Compost, pistachio white chocolate, valentine's butter
With no shame, I eat multiples
Not worrying about looking like a nutter.
Steve runs fast
Eva and I about the same
But it's all good
Because in run club, it's all about one's personal game.
Eva and I about the same
But it's all good
Because in run club, it's all about one's personal game.
These two are so great
Friends like this are like a dream
So I told them one day
That I would make them some fabulous ice cream.
Friends like this are like a dream
So I told them one day
That I would make them some fabulous ice cream.
Eva took me by the side
Whispered "pistacho chocolate chip"
I hopped to Trader Joe's
And purchased some cream that would whip.
Whispered "pistacho chocolate chip"
I hopped to Trader Joe's
And purchased some cream that would whip.
So now you have it here
A recipe for your eyes
And when you consume
Remember, Steve and Eva are a prize.
Steva and Eva, you two rock! Thank you so much for your kindness.
Salty-Sweet Pistachio Chocolate Chip Ice Cream To Eat
Makes approximately one quart
Adapted from Use Real Butter via Epicurious
Ingredients:
1 cup salted, roasted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 tsp vanilla extract
4 large egg yolks
1 cup half-and-half
1/2 cup roasted, salted shelled pistachios, coarsely chopped
1/2 cup mini semi-sweet chocolate chips
Directions:
1. Finely grind 1 cup pistachios with 1/4 cup sugar. You can use a food processor or a blender. If you've ground this mixture into a paste, you've gone too far! Make sure you have created a kind of pistachio flour.
2. Bring milk and pistachio mixture to a boil. Remove from heat and let cool for five minutes.
3. In a separate bowl, whisk together egg yolks and 1/2 cup sugar.
4. Very gradually, whisk in egg mixture to pistachio mixture. Be careful to notice whether the egg is cooking - you will see pieces of cooked egg white floating around if this is the case. Ideally, your pistachio mixture will be cool enough to avoid this.
5. Return to the stove. Over low heat, cook the ice cream base until a custard forms. Once you are able to dip your spoon into the mixture, rub your finger across the back of the spoon, and see a clear line, you are done.
6. Remove from heat. Strain mixture using a fine sieve to strain out all cooked egg pieces, or live on the wild side and skip this step altogether. I've done it both ways and it's worked fine.
7. Stir in vanilla extract to ice cream base.
8. Refrigerate overnight.
9. Churn in ice cream maker according to instructions. Five minutes prior to stopping the churning process, add in coarsely chopped pistachios and chocolate chips to the ice cream.
10. Bon appetit!
1 cup salted, roasted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 tsp vanilla extract
4 large egg yolks
1 cup half-and-half
1/2 cup roasted, salted shelled pistachios, coarsely chopped
1/2 cup mini semi-sweet chocolate chips
1. Finely grind 1 cup pistachios with 1/4 cup sugar. You can use a food processor or a blender. If you've ground this mixture into a paste, you've gone too far! Make sure you have created a kind of pistachio flour.
2. Bring milk and pistachio mixture to a boil. Remove from heat and let cool for five minutes.
3. In a separate bowl, whisk together egg yolks and 1/2 cup sugar.
4. Very gradually, whisk in egg mixture to pistachio mixture. Be careful to notice whether the egg is cooking - you will see pieces of cooked egg white floating around if this is the case. Ideally, your pistachio mixture will be cool enough to avoid this.
5. Return to the stove. Over low heat, cook the ice cream base until a custard forms. Once you are able to dip your spoon into the mixture, rub your finger across the back of the spoon, and see a clear line, you are done.
6. Remove from heat. Strain mixture using a fine sieve to strain out all cooked egg pieces, or live on the wild side and skip this step altogether. I've done it both ways and it's worked fine.
7. Stir in vanilla extract to ice cream base.
8. Refrigerate overnight.
9. Churn in ice cream maker according to instructions. Five minutes prior to stopping the churning process, add in coarsely chopped pistachios and chocolate chips to the ice cream.
10. Bon appetit!
Sounds and looks wonderful, Namita! I love pistachio ice cream. One question though - I'm guessing that was 1/4 cup sugar you used while grinding the nuts, not salt? If you used salted nuts, you probably did not need any additional salt, right?
ReplyDeleteMaya, thanks so much for catching that! I've corrected the error - it is sugar, not salt!
ReplyDelete