Pistachio Ice Cream

Name: Pistachio Ice Cream
Total time: 24 h
Ingredients: 225 g Sugar; 5 g Ice cream stabilizer (SE 302); 840 g Whole fresh milk; 65 g Milk powder; 95 g Atomized glucose; 65 g Flavored pistachio paste (Mane); 65 g Pure pistachio paste Smeralda (Fugar); 240 g Heavy cream; 115 g Egg yolks; 80 g Peeled pistachios (from Iran or Sicily)

A delicious ice cream made with pistachio paste and roasted pistachios.

24 hours

Medium

0 favorites

Story

Experience the perfect balance of creamy and crunchy with this delightful pistachio ice cream. Featuring a rich, nutty base blended with premium pistachio paste and generously studded with crunchy roasted pistachios, it is an irresistible frozen treat for any occasion.

Ingredients

Sugar 225 g

Ice cream stabilizer (SE 302) 5 g

Whole fresh milk 840 g

Milk powder 65 g

Atomized glucose 95 g

Flavored pistachio paste (Mane) 65 g

Pure pistachio paste Smeralda (Fugar) 65 g

Heavy cream 240 g

Egg yolks 115 g

Peeled pistachios (from Iran or Sicily) 80 g

Instructions

Prepare the Pistachios

Mix 10% of the sugar with the stabilizer. Preheat the oven to 150°C. Spread the pistachios on a baking sheet and bake in the oven for 15 minutes. Let cool, then chop. Set aside.

Heating and Mixing

Heat the milk, milk powder, atomized glucose, pistachio paste, and cream. When the mixture reaches 35°C, add the sugar-stabilizer mixture; when it reaches 40°C, add the egg yolks.

Aging and Freezing

Cook like a crème anglaise until it reaches 35°C (sic, suspected to be 85°C), stirring until thickened. Refrigerate to age for 24 hours, then strain the mixture through a fine-mesh sieve. Churn and freeze in an ice cream maker or sorbet machine. Add the peeled roasted pistachios at the end of the churning process. Store in a freezer at -14°C.