Pistachio Soufflé with Pistachio Ice Cream Recipe

Preheat the oven to 375°F (190°C). Grease four 8-ounce ramekins with butter or cooking spray.

In a medium bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and creamy.

Stir in the flour until well combined.

In a small saucepan, heat the milk over medium heat until it starts to simmer.

Gradually pour the hot milk into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.

Remove from heat and stir in the pistachio paste until smooth.

In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add in 1/4 cup of granulated sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the pistachio mixture until well combined.

Divide the mixture among the prepared ramekins, filling them about 3/4 full.

Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and are golden brown on top.

Serve immediately with a scoop of pistachio ice cream on top.