Pista

How to Prepare

1. In a saucepan, heat 4 liters of whole milk over medium heat until it starts to simmer. Stir occasionally to prevent burning.
2. Add 2 kg of sugar to the simmering milk and stir until fully dissolved.
3. In a separate bowl, mix 200g of custard powder with 500ml of cold milk to form a smooth paste.
4. Gradually add the custard paste to the simmering milk mixture, stirring continuously to avoid lumps.
5. Cook the mixture on low heat for 10 minutes until it thickens slightly. Remove from heat and let it cool to room temperature.
6. Once cooled, add 2 liters of heavy cream
7. 400g of crushed pistachios, and 2 tablespoons of pista essence. Mix well.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (approximately 30-40 minutes).
9. If no ice cream maker is available, pour the mixture into a shallow container and freeze for 1-2 hours. Stir every 30 minutes to break up ice crystals.
10. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer container and freeze for at least 4 hours or until firm.
11. Scoop and serve garnished with additional crushed pistachios if desired.