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!
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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.
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.
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.
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.
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.
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.
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.
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.
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.
This system will prevent ice crystals from forming on the surface of the ice cream
Deep Fryer
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Pot
Store the pistachio ice cream in the freezer, covering the surface with cling film to prevent ice crystals from forming.
Pistachio ice cream is a creamy and tasty dessert, perfect to enjoy in summer to cool off.
Italia
| Energy (kcal) | 190.53 |
| Carbohydrates (g) | 24.64 |
| of which Sugars (g) | 24.21 |
| Fat (g) | 8.11 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 5.16 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.03 |
