Ingredients
| Ingredient | Amount | Role in Dessert |
|---|---|---|
| Heavy whipping cream | 2 cups (480 ml), cold | Base richness, creates airiness and creamy texture |
| Pistachio paste | ¾ cup (180 g), unsalted | Intense pistachio flavor and color |
| Powdered sugar | ¼ cup (30 g) | Sweetness with clean dissolve—no grittiness |
| Egg yolks | 4, room temp | Structure and silky texture |
| Gelatin | 1 ½ tsp + 2 Tbsp water | Stabilizes the base for scoopable, semi-soft finish |
| Vanilla extract | 1 tsp | Enhances overall flavor and depth |
| Optional garnish | Chopped pistachios or chocolate drizzle | Adds crunch, visual appeal, complementary richness |
Instructions
A. Prepare the Pistachio Base
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In a saucepan over low heat, gently warm 1 cup of cream with the pistachio paste and powdered sugar until sugar dissolves.
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In a bowl, whisk egg yolks until pale. Slowly pour warm cream into yolks while whisking to temper—maintains smoothness.
B. Add Gelatin for Creaminess
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Bloom gelatin in 2 Tbsp cold water. Warm gently until liquefied, then whisk into the tempered custard.
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Stir in vanilla extract and allow mixture to cool in an ice bath, stirring to prevent clumps.
C. Whip & Fold the Cream
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Whip remaining cream to medium-soft peaks.
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Gently fold whipped cream into pistachio custard. Aim for light, airy texture while keeping smooth consistency.
D. Freeze Without Churn
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Pour mixture into prepared loaf pan. Smooth the top with spatula.
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Freeze 4–6 hours or overnight, until firm yet scoopable.
E. Serve & Garnish
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Remove from freezer 10 min before serving.
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Slice or scoop. Garnish with chopped pistachios or drizzled dark chocolate.