Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
California Pistachios 85 g
Confectioner’s sugar 62 g
Corn syrup 20 g
Salt 1 g
Milk 660 g
Cream 116 g
Vanilla bean 1
Egg yolks 70
1. Blanch and peel pistachios. Combine peeled pistachios, sugar, and corn syrup in a food processor and grind to a soft paste. Add salt, set aside.
2. Combine milk and cream with vanilla bean and ½ of the sugar. Bring to a simmer. Blend egg yolks with remaining sugar. Temper hot milk into egg yolks, and return to the pot. Pasteurize this mixture at 185ºF. Transfer warm custard to Vita Mix blender. Add pistachio paste and puree at high speed until well blended. Strain and chill. Process mixture in ice cream machine, then mold into individual pops. Freeze until firm.
3. Melt chocolate to 95 F. Blend in coconut oil. Unmold frozen ice cream pops. Dip into melted chocolate mixture, then sprinkle with chopped pistachios.