Italian · Dessert
Pistachio Ice
A pale green, granular Sicilian-style water ice built from a ground pistachio paste steeped into a light sugar syrup with a touch of milk and lemon juice, then hand-scraped in the freezer into loose, glistening crystals rather than churned smooth. It carries the deep, roasted-nut richness of real pistachios against a clean, barely-sweet background, finished with a scatter of chopped nuts for crunch.
$1
15 minsPrep
5 minsCook
185 minsTotal
MediumLevel
Nutrition per serving
245Calories
5.8gProtein
12.5gFat
30.6gCarbs
25.3gSugar
2.8gFiber
7mgSodium
2mgChol
1.7gSat Fat
297mgPotassium
45mgCalcium
1mgIron
0.1mcgVitamin B12
2.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sparkling Lemonade
local
Limoncello
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Grind the pistachios in a blender to a fine, slightly oily paste, scraping down the sides as needed.
2
In a small saucepan, combine the water and sugar and warm gently over low heat, stirring until the sugar fully dissolves; do not boil.
3
Remove from heat and whisk in the pistachio paste until smooth, then stir in the whole milk and lemon juice until fully combined.
4
Pour the mixture through a fine sieve into a shallow tray (about 350ml capacity) to catch any coarse nut fragments, pressing to extract the liquid.
5
Place the tray in the freezer. After 45 minutes, scrape the semi-frozen edges into the centre with a fork.
6
Continue scraping every 30-40 minutes for 2-3 hours, breaking up ice crystals each time, until the whole mixture is a light, granular, spoonable ice.
7
Spoon into two chilled glasses, scatter the reserved chopped pistachios over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Water
- 45g45g Sugar White
- 45g45g Pistachio, finely ground to a paste
- 30g30g Whole Milk
- 5g5g Lemon Juice
- 8g8g Pistachio, roughly chopped, garnish, 1
