Sharing pictures of food is great, but sharing recipes is even better! I have been so eager to share with you recipes from our class, but I wanted to get permission from Patricia first. Chefs (and photographers 
)should and do take seriously the importance of ownership. It’s just not cool to use someone else’s material without asking first. On our last day in the kitchen, Patricia told us the story of her friend, a popular Paris chef, who was willing to share a recipe she coveted but only on the condition that she not reprint it. She refused to take the recipe, fearing she would be too tempted to use it–or worse “adapt” it–saying, if she did, “he would never trust me again!” After hearing her say that, I wasn’t about to break their “chef’s code”. I asked and fortunately for us, Patricia was all too happy to share!
At the end of the week, we were asked to pick our favorite dishes and this ice cream was on everyone’s list. Its creamy, sweet nuttiness along with the crunch of the toasted, salted pistachios made a delicious combination. I loved this so much that I as soon as I got back to Texas, I ran out and bought a proper ice cream maker just so I could make this at home!
For this year’s classes, Patricia collected recipes from several of her favorite Paris chefs to share with her classes, with permission of course. This is from Le Cinq’s Eric Briffard. Suggestion: Fresh raspberries also make a great garnish.
Pistachio Ice Cream
Equipment: eight ice-cream bowls chilled in the freezer; an ice cream maker
1 1/2 cups (375 ml) whole milk
3/4 cups (185 ml) heavy cream
2 teaspoons light corn syrup
3/4 cup (150 g) organic, unrefined cane sugar (often called Demerara sugar in the US)
3 tablespoons dried whole milk powder (I used non-fat because I couldn’t find the whole milk version)
6 tablespoons (100 g) pistachio paste (available online or use homemade–recipe follows)
Toasted, salted pistachios for garnish (recipe follows)
4 ounces (125 g) fresh raspberries, for garnish (optional)
In a large saucepan over low to moderate heat, combine milk, cream, and light corn syrup. Whisk to blend. Whisk in the sugar and milk powder. Whisk in the pistachio paste. Chill mixture thoroughly. Transfer to ice cream maker and freeze according to manufacturer’s instructions. For best results, serve as soon as it is frozen. At serving time, garnish each with toasted, salted pistachios or fresh raspberries. Note: we also drizzled on a little pistachio oil. Yum!
Homemade pistachio paste
1 1/2 cups (200 g) shelled pistachios
3/4 cup (50g) almond meal
1/2 cup (100 g) refined cane sugar
2 tablespoons plus 2 teaspoons water
1. In a spice grinder, grind pistachios in batches until they turn into a fine powder. Transfer to a large bowl and mix in the almond meal.
2. In a small saucepan, combine sugar and water. Over high heat, stirring regularly, bring to a boil, and boil until the mixture becomes a clear syrup, about three minutes. Immediately pour the syrup into the nut mixture and stir until it forms a paste.
3. Transfer to an airtight container and store in the refrigerator for up to one day or the freezer up to one month.
Makes 2 cups (380 g)
Toasted, salted pistachio nuts
4 ounces (125 g) shelled pistachio nuts
1 teaspoon best-quality pistachio oil (such as Leblanc brand) or extra-virgin olive oil
1/4 teaspoon fine sea salt
In a small skillet, combine pistachios, oil and salt and toss to blend. Toast over moderate heat, shaking the pan regularly, until the nuts are fragrant, evenly toasted and begin to crackle and sizzle, 3-4 minutes. Watch carefully! They can burn quickly. Transfer the nuts to a large plate to cool. (Store an airtight container for up to 1 week.)
I do hope you give this a try. It may look like a lot of work, but none of the steps take much time. And please share your cooking experience with me. I’d love to hear how it went! x Katie
Tags: Le Cinq, Paris cooking classes, Patricia Wells cooking class, pistachio sorbet
