2 cups half and half
3 beaten eggs
¾ cup sugar
pinch of salt
2 tsps. Vanilla Extract
2 Tbs. Wicked Harvest Bourbon
1 cup heavy cream whipped
½ cup chopped Pistachio Nuts


Mix eggs sugar and salt in a stainless-steel bowl. Heat half and half in a sauce pan. Place stainless bowl with egg mixture over a sauce pan with boiling water to create a double boiler. Gradually stir in the heated half and half whisking constantly until mixture thickens and coats a metal spoon. NOTE: This should take approximately eight to ten minutes. Do not overcook or you will end up with a curdled product. Remove from heat and cool. After cooling, fold in the whip cream, flavoring and bourbon. NOTE: Optional — add a couple of drops of green food coloring to create a Pistachio green. Pistachios can be added now and incorporated into the custard or used with the glaze (refer to Wicked Bourbon Glaze) to top the custard as a garnish after it is frozen. Pour custard into Soufflé Cups or suitable containers and freeze until firm. Makes approximately six servings.
Chef’s Note: This dessert dish can also be served unfrozen as a custard similar to Panna Cotta.

Thank you to and Chef Leonard Gentieu for an amazing evening and delicious recipes!

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