Ice Cream with Aegina Pistachios

Ice Cream with Aegina Pistachios
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  • Complexity: medium


  • 2 1/2 cups of milk
  • 400 ml cream milk
  • 5 egg yolks
  • 1 1/4 cup of sugar
  • 1/4 cup of Cointreau liqueur
  • 1 cup of Aegina pistachios
  • 1 tbs vanilla powder
  • some green food coloring (optional)


  1. Heat the milk without boiling it. Beat the egg yolks with the sugar. Add little by little the warm milk into the sugar-egg mixture by stirring constantly.

  2. Pour the mixture in the pot. Reduce heat and stir constantly until it thickens (be careful not to boil it). Remove from heat and add the vanilla. Let it cool.

  3. Beat the cream milk until thickens. Add the liqueur and the food coloring (if you use). Then add the mixture of eggs and the half of the peanuts and stir.

  4. Leave the mixture in the freezer for 7-8 hours stirring again with the whisk two to three times during this period to increase the froth. Serve it with the remaining pistachios.


Greek island of Aegina grows some of the best pistachios in the world