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Pistachio ice cream
If we talk about the benefits of pistachios, they can definitely be recommended for daily consumption. Moreover, they enrich dishes with a savory nutty flavor that is especially suitable for desserts. We recommend making pistachio ice cream – the recipe is quite simple and based solely on natural ingredients. Treat yourself to the delightful taste of pistachio ice cream.
Caloric content: 322 kcal per 100 grams of the dish
Ingredients
Show ingredients
- unshelled pistachios – 200 g (salted/un salted);
- 33% cream – 500 ml;
- egg yolks – 4 pcs;
- milk – 250 ml;
- sugar – 200 g.
Preparation
- Prepare the necessary ingredients that we will use to make the pistachio ice cream.
- Shell the pistachios.
- Pour boiling water over the shelled pistachios and leave for about 15-20 minutes. After the specified time, the skin will easily come off the nuts.
- Separate 4 yolks from the whites.
- Shell the pistachios.
- Transfer the nuts to a blender bowl and add 250 milliliters of milk. Grind at high speed for about 1-2 minutes.
- Pour the resulting mass into a saucepan.
- To the milk-pistachio mixture, add 500 milliliters of cream.
- Also add 100 grams of sugar.
- Let’s return to the yolks. Add 100 grams of sugar to them.
- Mix the yolks with sugar until the volume increases and the color becomes lighter.
- Put the pistachio mixture on the stove, stirring gently, bring to a boil. As soon as the first bubbles appear, remove from heat.
- Gradually pour the pistachio mixture into the yolk mass in small portions, simultaneously stirring vigorously to prevent the yolks from curdling.
- Place on the stove, stirring continuously, heat without bringing to a boil, otherwise the whites may curdle. To check the thickness of the mass, dip a spoon into it and run your finger across. If the trace left by the finger remains clear, then remove the cream from the heat.
- Pour into a mold for further freezing. Leave at room temperature until completely cool, occasionally stirring to prevent a film from forming, and then place in the freezer.
- To ensure the ice cream freezes evenly, it is necessary to stir it slightly approximately every hour. The pistachio ice cream is ready.
- To make it easier to form scoops, let the ice cream sit at room temperature for 10 minutes.
