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Recipe by
Pistachio ice cream is a classic of Italian tradition. Its recipe calls for milk, vanilla, egg yolks, sugar, pistachios, and peeled almonds. The preparation is simple and the result is a creamy ice cream with the delicate flavor of pistachio. Perfect to enjoy on its own or accompanied by crunchy pistachio crumbs. Try it and let yourself be won over!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 10: Pour the milk into a saucepan (reserve three tablespoons), add the vanilla bean and bring it to a boil; then remove it from the heat.
Step 2 of 10: Crack the eggs, separating the whites from the yolks; place the yolks in a large bowl, sprinkle in 140 g of sugar, and whisk with an electric whisk until you obtain a puffed and frothy cream.
Step 3 of 10: Continuing to whisk at the lowest speed, also add the milk, pouring it in with a ladle a little at a time; then set the mixture aside temporarily.
Step 4 of 10: Shell the pistachios and put them in a mortar together with the almonds; add the remaining sugar and milk and pound vigorously until you obtain a thick green paste.
Step 5 of 10: Now transfer the cream prepared previously to a small saucepan (or better still to a non-tinned copper pan) and cook it in a bain-marie by immersing the container in a larger pot half-filled with lightly boiling water, stirring continuously over very low heat.
Step 6 of 10: When the cream has thickened enough to coat the spoon, remove it from the heat and incorporate the pistachio and almond mixture, blending carefully: the mixture will thus take on a pale greenish color.
Step 7 of 10: As soon as the cream is cold, pour it into the ice cream maker and put it in the freezer, completing the preparation according to your appliance's instructions.
Step 8 of 10: If you do not have electric appliances but still want to prepare ice cream at home and want it to be well churned, you will need to follow some precautions.
Step 9 of 10: First of all, remember that after placing the container (or the trays, with or without dividers) in the freezer, the mixture to be frozen should be stirred with a wooden spoon about every 30 minutes, at least until it is soft enough to do so.
Step 10 of 10: This system will prevent ice crystals from forming on the surface of the ice cream
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving228 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,814 kJ433 kcal | 797 kJ191 kcal |
| Fat | 18.47 g | 8.12 g |
| of which saturated fatty acids | 1.96 g | 0.86 g |
| Carbohydrates | 56.06 g | 24.64 g |
| of which sugars | 55.08 g | 24.21 g |
| Fibre | 3.59 g | 1.58 g |
| Protein | 11.72 g | 5.15 g |
| Salt | 0.07 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
