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Ingredients
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Ice Cream Base
Calisson Topping
Method
Ice Cream Preparation
- 1
Prepare the Pistachios
In a small saucepan, bring water to a boil. Add the pistachios and blanch for about 2 minutes. Drain and rinse under cold water, then peel the skins off.
- 2
Make the Pistachio Paste
In a food processor, blend the blanched pistachios until they form a smooth paste. Set aside.
- 3
Prepare the Ice Cream Base
In a medium saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved.
- 4
- 5
- 6
Add Flavorings
Remove from heat and stir in the pistachio paste, orange blossom water, vanilla extract, and salt. Mix well until fully incorporated.
- 7
Chill the Mixture
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- 8
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.
Calisson Preparation
- 9
Make Calisson Mixture
In a food processor, pulse the blanched almonds until finely ground. Add the candied orange peel, powdered sugar, and orange zest. Pulse until the mixture comes together and forms a dough.
- 10
Shape Calissons
Roll the mixture into small oval shapes (about 1 inch long). Place on a parchment-lined tray.
- 11
Prepare Glaze
In a small bowl, dissolve the water in powdered sugar to create a thick glaze. Dip each calisson in the glaze to coat.
- 12
Let Set
Allow the calissons to set at room temperature until the glaze hardens, about 1 hour.
