Pistachio and Dried Cherry Ice Cream

1.5

cups

whole milk

1.5

cups

heavy (whipping) cream

1

cup

unsalted pistachios

1

cup

dried cherries

4

large

egg yolks

0.5

cup

sugar

0.5

tsp

vanilla extract

1

Coarsely chop pistachios and set aside. Coarsely chop dried cherries, set aside.

2

Add the milk to a heavy 2 quart saucepan.

3

Add 1 cup of the cream

4

Add 0.5 cups of the pistachios

5

Add 0.5 cups of the dried cherries.

6

Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and set aside for 20 minutes to steep.

7

Strain the milk mixture through a fine mesh sieve into a bowl. Press on the solids with the back of a large spoon. Discard the solids. Return the strained milk to the saucepan.

8

Meanwhile, combine the egg yolks, sugar, and remaining 0.5 cups of cream in a bowl. Whisk until smooth.

9

Gradually whisk about 0.5 cups of the warm milk mixture (from the saucepan) into the egg mixture, and whisk until smooth. Pour the egg mixture from the bowl back into the saucepan.

10

Cook over medium heat, stirring constantly with a wooden spoon. Keep the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil. Strain through a fine mesh sieve into a metal bowl. Add the vanilla extract and stir.

11

Place the bowl in an ice bath and stir occasionally until cool, 10 - 20 minutes.

12

Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours or up to 24 hours.

13

In a small bowl, toss together the remaining chopped pistachios and chopped dried cherries.

14

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the remaining pistachios and cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer safe container. COver and freeze until firm, at least 3 hours before serving.

Tips

Select the most finely ground and finely chopped pistachios + cherries for the initial soak, steps 4, 5, 6. They will infuse the dairy most.

Source

Author: Williams Sonoma

Source: Ice Cream p.49