Name: Nougat Pistachio Ice Cream: A Deliciously Decadent Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 280 min
Yield: 1 quart (4 cups)
Ingredients: 1 ½ cups (360ml) heavy cream, cold; ¾ cup (180ml) whole milk; ¾ cup (150g) granulated sugar; Pinch of sea salt; 6 large egg yolks; 1 teaspoon pure vanilla extract; 4 ounces (115g) nougat, finely chopped (almond or pistachio nougat works best!); ½ cup (75g) shelled pistachios, roughly chopped

Nougat pistachio ice cream, a symphony of textures and flavors, is about to become your new obsession. Imagine this: the creamy, cool embrace of homemade ice cream, studded with the delightful chewiness of nougat and the earthy crunch of pistachios. Are you drooling yet? I know I am just thinking about it!

While the exact origins of nougat pistachio ice cream are shrouded in delicious mystery, both nougat and pistachios boast rich histories. Nougat, with its roots stretching back to ancient Persia and the Middle East, has been a celebratory confection for centuries. Pistachios, equally ancient, have been prized for their unique flavor and vibrant green hue since biblical times. Combining these two ingredients into ice cream is a relatively modern innovation, but one that has quickly captured hearts (and taste buds) worldwide.

People adore nougat pistachio ice cream for its exquisite balance of sweet, salty, and nutty notes. The nougat provides a satisfying chewiness that contrasts beautifully with the smooth ice cream, while the pistachios add a delightful crunch and a subtle, sophisticated flavor. It's a treat that's both comforting and exciting, perfect for a hot summer day or a special occasion. Plus, making it at home allows you to customize the sweetness and nuttiness to your exact preferences. So, let's get started and create this irresistible frozen delight together!

Ingredients:

1 ½ cups (360ml) heavy cream, cold
¾ cup (180ml) whole milk
¾ cup (150g) granulated sugar
Pinch of sea salt
6 large egg yolks
1 teaspoon pure vanilla extract
4 ounces (115g) nougat, finely chopped (almond or pistachio nougat works best!)
½ cup (75g) shelled pistachios, roughly chopped

Preparing the Custard Base:

This is the most crucial part! A good custard base is the foundation of creamy, delicious ice cream. Don't rush this step, and pay close attention to the temperature to avoid scrambling the eggs.

Combine Cream, Milk, Sugar, and Salt: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and salt. Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved. You'll notice the mixture starting to steam and small bubbles forming around the edges. Do not let it boil! We just want it hot enough to dissolve the sugar.
Temper the Egg Yolks: While the cream mixture is heating, prepare the egg yolks. In a separate medium bowl, whisk the egg yolks until they are slightly pale and smooth. This helps to prevent them from clumping together when you add the hot cream.
Slowly Add Hot Cream to Egg Yolks: This is the tempering process. Slowly drizzle about ½ cup of the hot cream mixture into the egg yolks while whisking constantly and vigorously. This gradually raises the temperature of the egg yolks, preventing them from cooking too quickly and scrambling. Continue adding the hot cream in a slow, steady stream, whisking continuously until about half of the cream mixture has been incorporated.
Return the Mixture to the Saucepan: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Place the saucepan back over medium-low heat.
Cook the Custard Base: This is where patience is key! Cook the custard base, stirring constantly with a heat-resistant spatula or wooden spoon, until it thickens enough to coat the back of the spoon. To test for doneness, dip the spoon into the custard, then run your finger across the back of the spoon. If the line remains distinct and doesn't immediately run back together, the custard is ready. The temperature should be around 170-175°F (77-79°C). Do not let it boil! Boiling will cause the eggs to curdle, resulting in a grainy ice cream.
Strain the Custard: Immediately remove the saucepan from the heat and pour the custard through a fine-mesh sieve into a clean bowl. This will remove any cooked egg bits and ensure a smooth, silky texture.
Add Vanilla Extract: Stir in the vanilla extract.
Cool the Custard: Cover the bowl tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This allows the custard to fully chill and the flavors to meld together. The colder the custard, the better the ice cream will churn.

Churning the Ice Cream:

Now for the fun part! Churning incorporates air into the custard, creating that light and airy texture we all love in ice cream.

Prepare Your Ice Cream Maker: Make sure your ice cream maker bowl is completely frozen according to the manufacturer's instructions. This usually requires at least 24 hours in the freezer. A properly frozen bowl is essential for successful ice cream churning.
Pour Custard into Ice Cream Maker: Remove the chilled custard from the refrigerator and pour it into the frozen ice cream maker bowl.
Churn According to Manufacturer's Instructions: Turn on the ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the ice cream has reached a soft-serve consistency. The ice cream should be thick and creamy, but still slightly soft.

Adding the Nougat and Pistachios:

This is where we add the nougat and pistachios to give our ice cream that signature flavor and texture.

Add Nougat and Pistachios: During the last few minutes of churning, add the chopped nougat and pistachios to the ice cream maker. This will allow them to be evenly distributed throughout the ice cream.

Freezing and Serving:

While you could technically eat the ice cream at this soft-serve stage, freezing it further will improve its texture and flavor.

Transfer to Freezer-Safe Container: Transfer the ice cream to a freezer-safe container. A loaf pan or a plastic container with a tight-fitting lid works well.
Press Plastic Wrap onto Surface: Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
Freeze for at Least 2 Hours: Freeze the ice cream for at least 2 hours, or until it is firm enough to scoop. For best results, freeze overnight.
Scoop and Serve: Remove the ice cream from the freezer about 5-10 minutes before serving to allow it to soften slightly. Scoop and enjoy! You can serve it in cones, bowls, or with your favorite toppings.

Tips and Variations:

Here are a few extra tips and ideas to customize your nougat pistachio ice cream:

Nougat Options: Feel free to experiment with different types of nougat. Almond nougat, hazelnut nougat, or even a combination of nuts would be delicious.
Pistachio Variations: You can use salted or unsalted pistachios, depending on your preference. Toasted pistachios will add even more flavor.
Chocolate Swirl: For a richer flavor, swirl in some melted dark chocolate during the last few minutes of churning.
Honey: Add a tablespoon or two of honey to the custard base for a subtle sweetness and floral aroma.
Storage: Homemade ice cream is best enjoyed within a week or two. After that, it may start to develop ice crystals. Store it in an airtight container in the coldest part of your freezer.

Troubleshooting:

Sometimes things don't go exactly as planned. Here are a few common issues and how to fix them:

Grainy Ice Cream: This is usually caused by overcooking the custard base. Make sure to cook it over low heat and stir constantly. If the custard does curdle, you can try blending it with an immersion blender to smooth it out, but it may not completely fix the problem.
Icy Ice Cream: This can be caused by not cooling the custard base properly or by not freezing the ice cream quickly enough. Make sure to chill the custard thoroughly and use a properly frozen ice cream maker bowl.
Soft Ice Cream: This can be caused by not freezing the ice cream maker bowl long enough or by not churning the ice cream for long enough. Make sure the bowl is completely frozen and churn the ice cream until it reaches a soft-serve consistency.

Enjoy your homemade Nougat Pistachio Ice Cream!

Conclusion:

And there you have it! This nougat pistachio ice cream is truly something special, a symphony of textures and flavors that will transport you to dessert heaven. I know, I know, homemade ice cream can seem intimidating, but trust me, this recipe is worth every single step. The creamy, rich base, studded with crunchy pistachios and chewy nougat, is an absolute delight. It's the kind of dessert that makes you close your eyes and savor every spoonful. But why is this recipe a must-try? Beyond the incredible taste, it's about the experience. It's about creating something from scratch, something you can be truly proud of. It's about sharing that creation with loved ones and watching their faces light up with joy. It's about elevating a simple dessert into something extraordinary. The combination of the nutty pistachios, the sweet and slightly floral nougat, and the smooth, decadent ice cream base is simply irresistible. It's a sophisticated treat that's perfect for any occasion, from a casual weeknight dessert to a special celebration. Now, let's talk serving suggestions and variations! I personally love serving this ice cream in a waffle cone for that classic ice cream parlor feel. But it's also fantastic in a bowl, topped with a drizzle of honey or a sprinkle of chopped pistachios. For a truly decadent experience, try serving it alongside a warm brownie or a slice of almond cake. If you're feeling adventurous, there are plenty of ways to customize this recipe to your liking. You could try using different types of nuts, such as almonds or walnuts, in place of the pistachios. Or, you could experiment with different flavors of nougat, such as chocolate or vanilla. For a more intense pistachio flavor, you could add a few drops of pistachio extract to the ice cream base. If you're not a fan of nougat, you could substitute it with chopped candied ginger or dried cranberries for a different textural element. Another fun variation is to make ice cream sandwiches! Simply scoop the nougat pistachio ice cream between two cookies of your choice – chocolate chip, oatmeal raisin, or even shortbread cookies would all be delicious. Wrap them individually and freeze for a quick and easy treat. Don't be afraid to get creative and make this recipe your own! The possibilities are endless. The most important thing is to have fun and enjoy the process. I truly believe that this nougat pistachio ice cream will become a new favorite in your household. It's a recipe that's sure to impress your friends and family, and it's a guaranteed crowd-pleaser. So, what are you waiting for? Grab your ingredients, dust off your ice cream maker, and get ready to create something amazing! I'm so excited for you to try this recipe and experience the magic of homemade ice cream. And finally, I would absolutely love to hear about your experience! Once you've made this nougat pistachio ice cream, please come back and leave a comment below. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Sharing your experiences helps other readers and inspires them to try the recipe as well. Happy ice cream making!