Pistachio ice cream is great for refreshing in summer, just like any other. It has a wonderful rich taste, only the purchased ice cream contains a lot of chemistry, we suggest making homemade ice cream - you can be sure of its composition.
It is necessary
- - 500 ml cream 20% fat;
- - 200 g unsalted peeled pistachios;
- - 120 g of sugar;
- - 1 egg;
- - 1 sprig of mint.
Instructions
Step 1
Peel pistachios from the shell, you can even take ready-made salted ones. You should have 200 grams of peeled pistachios. Chop a handful of nuts, save for garnish. Grind the rest of the pistachios to flour in a coffee grinder.
Step 2
Beat the egg and sugar until smooth. Warm up a glass of cream a little, gradually pour into the egg mass, without stopping whipping. Whisk the cream separately to form a thick foam.
Step 3
Then mix the whipped cream with the egg-milk mixture, add the pistachios, crushed to a state of flour, thoroughly knead this airy mass - the ice cream base is ready.
Step 4
Pour the mixture into a bowl of an ice cream maker, cook for about 40 minutes to form a thick ice cream. Not everyone has an ice cream maker at home, so you can pour the delicate mixture into containers and send it to the freezer for 3-4 hours. During this time, remove the container a couple of times from the refrigerator to stir the pistachio mixture - this prevents ice crystals from forming in the cold dessert.
Step 5
Spread the finished pistachio ice cream in bowls or small glass vases, top with chopped pistachios that you left for decoration at the very beginning of the preparation of the treat. Garnish with fresh mint sprigs.
