Pistachio Ice Cream

Name: Pistachio Ice Cream
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 700 g Caster sugar; 15 g Stabilizer SE 302; 2.7 kg Whole milk; 200 g Milk powder; 300 g Spray glucose; 200 g Flavoring pistachio paste (Mane); 200 g Pure pistachio paste (Fugar); 750 g Whipping cream; 350 g Egg yolks; 400 g Roasted pistachios

Ice cream made with pistachio paste and roasted pistachios.

1h 0m

Easy

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Ingredients

Caster sugar 700 g

Stabilizer SE 302 15 g

Whole milk 2.7 kg

Milk powder 200 g

Spray glucose 300 g

Flavoring pistachio paste (Mane) 200 g

Pure pistachio paste (Fugar) 200 g

Whipping cream 750 g

Egg yolks 350 g

Roasted pistachios 400 g

Instructions

Heating and mixing

Mix the caster sugar with the stabilizer. Heat the milk, milk powder, spray glucose, pistachio paste, and whipping cream together.

Making the anglaise custard

When the mixture reaches 35°C, add the sugar-stabilizer mixture; at 40°C, add the egg yolks. Cook to 85°C like an anglaise custard, stirring until thickened.

Maturation and freezing

Refrigerate and mature for 24 hours, then pass the mixture through a fine-mesh sieve. Stir, then freeze in an ice cream machine or sorbet machine. Add the peeled roasted pistachios at the end of churning. Store in a freezer at -14°C.