Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

I love pistachios. They’re nostalgic for me as the quintessential dessert my grandfather has after a Shabbos meal, but until a few years ago, I didn’t realize just how versatile they are. When I was developing some of my previous pistachio recipes, I just kept coming back to a sweet frozen dessert idea that I thought would be great. And it turned out even better than expected!

SERVES 10

• 2 cups unsalted, shelled pistachios
• 1 Tbsp oil
• 8 egg yolks
• 1 cup sugar
• ¼ tsp salt
• 1 tsp Gefen Potato Starch
• 2 cups water

Process the pistachios in a good-quality food processor for 10–15 minutes, scraping down the sides every 2–3 minutes, until smooth. Add the oil and continue to process until extremely smooth and loose.

In a medium-sized pot, heat the egg yolks, sugar, salt, potato starch, water, and ¼ cup of the pistachio mixture. Whisk well, then continue to stir until the mixture easily coats the back of a spoon, about 15 minutes. Allow to cool, then add it to the food processor and pulse to combine the custard with the pistachio paste.

Transfer to a ziplock freezer bag or container and freeze overnight. Once frozen, blend in the food processor until creamy. Freeze until serving.

Note: This recipe isnt super sweet, so feel free to drizzle with maple syrup and sprinkle with some flaky sea salt if you like your desserts very sweet.

(Originally featured in Family Table, Issue 888)