Silky, nutty and deeply aromatic. The paste goes in off the heat, once the custard is cooked.
Made from 500 ml of milk and cream
Ingredients
- Whole milk300 ml
- Cream200 ml
- Caster sugar100 g
- Egg yolks3 each
- Pistachio paste, Bronte pistachios for the best flavour120 g
- Glucose syrup or honey, optional, for smoothness1 tsp
- Salta pinch
Method
Heat the milk and cream in a saucepan until just below boiling.
Whisk the yolks with the sugar until pale.
Temper the yolks with the hot cream, return to the saucepan and cook gently until it coats the back of a spoon, at 82°C.
Off the heat, stir in the pistachio paste, the salt and the glucose.
Chill the mixture completely, then churn in an ice cream machine.
Freeze until scoopable, and shape quenelles with a hot spoon.
Keeping
DUKAI storage guidance
Held hard at minus 18°C in a sealed container it keeps its quality for about two weeks, and the texture goes before anything else does. Cook the custard to 82°C as the method says, chill it rapidly, and do not refreeze what has softened in service.
Allergens and diet
Milk. Eggs. Nuts, pistachios.
Last refined · September 2026