Studded with roasted pistachios this ice cream is easy to make and low in fat. Makes 1.2 litres and serves 6-8
500ml reduced fat milk
4 egg yolks
½ cup (125g) caster sugar
1 cup Greek style natural yogurt
150g shelled pistachio nuts, toasted and roughly chopped
Heat milk in a heavy based, non-stick saucepan, stirring often until very hot and without boiling or scorching milk. Transfer to a jug or bowl with a lip and set aside.
Place egg yolks and sugar into mixing bowl and attach wire whisk, mix on speed 2 for 1 minute or until thick and sugar has completely dissolved. Slowly add a thin stream of hot milk, once combined add the remaining milk.
Pour mixture into a heat resistant glass bowl and sit over simmering water. (Do not allow the water to touch the bowl). Cook stirring constantly, for about 4 – 5 minutes over a medium heat until mixture thickens and lightly coats back of wooden spoon or silicon spatula. Mixture must not boil, but will be quite hot.
Transfer the thickened mixture back into the mixing bowl of the stand mixer, add the yogurt and mix on speed 2 until smooth. Transfer to a large jug and chill for several hours or overnight.
Assemble the ice cream bowl attachment (as per the user guide).
Turn mixture to speed 1, slowly add cooled custard to freezer bowl. Churn for 20 minutes or until the custard is beginning to thicken. Add the nuts and continue churning until a firm soft serve results.
Immediately remove ice cream to serving dishes or transfer to an airtight, sealed container and freeze for 2-4 hours until frozen.
Remove ice cream about 5 minutes before scooping. Home-made ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly.
- Please note the texture and flavour of the ice cream does not appear to deteriorate but for food safety standards, home-made ice cream must be eaten within 7 days as it contains egg yolk.
- This particular ice cream is a little more icy in texture rather than creamy as it is made with milk not cream.
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