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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
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!
2 cups unsalted, shelled pistachios
1 tablespoon oil, such Gefen Walnut Oil
8 egg yolks
1 cup sugar
1/4 teaspoon Gefen Salt
1 teaspoon Gefen Potato Starch
2 cups water
Process the pistachios in a good-quality food processor for 10–15 minutes, scraping down the sides every two to three 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 1/4 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.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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can the potato starch be left out? can I use almond flour instead?
Hi! The starch helps the egg mixture set, so you can sub for other starches like arrowroot or tapioca. If you don’t want to use any, just leave it out altogether.