Pistachio Chocolate Tartufo with Sour Cherry Sauce

Pistachio Chocolate Tartufo with Sour Cherry Sauce
6 servings

The melted chocolate hardens into a crunchy, melt-in-your-mouth shell on the tartufo balls – the perfect contrast to the creamy ice cream. Yield is 6 servings.



Pistachio Ice Cream

cup unsalted shelled pistachios
cup homogenized milk
large egg yolks
cup sugar
cup whipping (35%) cream
oz bittersweet chocolate, melted

Sour Cherry Sauce

1 19
oz jar sour cherries and their juice
Tbsp corn syrup
vanilla bean, scraped


Step 1

Chop pistachios in a food processor.

Step 2

Bring milk and 1 cup of the chopped pistachios to boil in heavy medium saucepan over medium-high heat.

Step 3

Remove from heat.

Step 4

To make the pistachio custard for the ice cream: first, whisk egg yolks and sugar in medium stainless steel bowl.

Step 5

Gradually whisk in the hot milk mixture.

Step 6

Return the custard to saucepan.

Step 7

Cook over low heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of a spoon, about 8 to 10 minutes.

Step 8

Immediately strain the custard through a sieve over a bowl that is sitting in an ice bath. (This will remove the pistachios.)

Step 9

Stir in the cream and 1/2 cup chopped pistachios.

Step 10

Let cool in the ice bath, about 10 minutes.

Step 11

Remove from ice bath and chill custard in the refrigerator for 2 hours.

Step 12

Freeze chilled custard in an ice cream maker according to manufacturer’s instructions.

Step 13

Scoop ice cream into six balls using an ice cream scoop.

Step 14

Place on a parchment-lined baking sheet and freeze until firm, about 2 hours.

Step 15

Put the chocolate in a small stainless steel bowl over a pan of hot water on low heat.

Step 16

Heat until melted but not hot.

Step 17


Step 18

Let chocolate cool slightly so it is warm and not hot because if the chocolate is too hot, it will melt the pistachio ice cream.

Step 19

With a fork (or 2 forks) dip each pistachio ice cream ball in the chocolate to cover.

Step 20

Place coated ice cream balls on wire rack.

Step 21

Sprinkle with the remaining 1/2 cup chopped pistachios.

Step 22

Freeze again until firm, at least 1 hour.

Step 23

Remove from freezer 10 minutes before serving.

Step 24

Serve with warm Sour Cherry Sauce.

Step 25

Over medium-low heat, bring the sour cherries and vanilla bean scrapings to a simmer, add corn syrup.

Step 26

Reduce slightly until thickened to a sauce consistency, about 10 minutes.

Step 27

Cool slightly and serve the sauce warm with the Pistachio Chocolate Tartufo.

Rate Recipe

My rating for Pistachio Chocolate Tartufo with Sour Cherry Sauce