Pistachio Sorbet

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.