Pistachio di Bronte

Ingredients

• 01200g Bronte pistachio paste
• 02500ml whole milk
• 03200ml heavy cream
• 04150g caster sugar
• 054 egg yolks
• 06Pinch of sea salt
• 0750g roasted pistachios (for topping)

Method

1. 1

   Whisk egg yolks and sugar together until pale and thick, about 3–4 minutes.

2. 2

   Heat milk and cream in a saucepan over medium heat until it just begins to steam.

3. 3

   Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens to coat a spoon (about 80°C).

5. 5

   Remove from heat and stir in the pistachio paste and sea salt until fully combined.

6. 6

   Strain through a fine mesh sieve, then chill the custard over an ice bath.

7. 7

   Churn in an ice cream maker for 25–30 minutes, then transfer to a container.

8. 8

   Freeze for at least 2 hours. Serve topped with roasted pistachios.