Homemade ice cream is perfect for a summer dessert. Of course, the preparation of pistachio ice cream, unlike, for example, vanilla ice cream, requires significant costs, both in terms of time and money, but the result will certainly please you.
It is necessary
- - icing sugar (100 g);
- - cream with 35% fat content (300 ml);
- - milk (100 ml);
- - chilled egg yolks (4 pcs.);
- - unsalted peeled pistachios (200 g).
Instructions
Step 1
First you need to grind peeled pistachios in a blender, and then mix them with milk. Put the saucepan with milk on low heat. As soon as the milk boils, remove it from the heat and let it cool slightly (up to 40 degrees). Meanwhile, beat the egg yolks with a mixer in a deep enamel bowl, adding 50 g of powdered sugar. Beat the yolks until they reach a thick and stable foam. Pour milk with pistachios into beaten yolks in small portions.
Step 2
We cook the resulting mixture in a water bath for about 10-15 minutes, so that it thickens a little. Remove the bowl with the yolk-milk mass from the water bath and quickly cool it by immersing it for a few seconds in a deeper container filled with cold water. Then we put the mixture in the refrigerator for 10-15 minutes for further cooling.
Step 3
Beat the cream separately with 50 g of icing sugar until a thick foam appears. We take out the cooled yolk-milk mass from the refrigerator and mix it with whipped cream. Pour the resulting mixture into a deep plastic container, close the lid and place it in the freezer. Full freezing requires at least 4 hours, while the first 2 hours the ice cream should be stirred at intervals of 20 minutes.
Step 4
Finished ice cream can be garnished with the remaining chopped pistachios.
