Pistachio Ice Cream

Preparation

1. STEP 1 OF 10

   Pour the milk into a saucepan (set aside three tablespoons) add the vanilla bean and bring it to a boil; then remove it from the heat

2. STEP 2 OF 10

   Shell the eggs separating the whites from the yolks; put the latter in a large bowl, sprinkle with 140 g of sugar and whisk with an electric mixer until you get a fluffy and frothy cream

3. STEP 3 OF 10

   Continuing to whisk at the lowest speed, also add the milk, pouring it in small doses with a ladle; then set the mixture aside for a moment

4. STEP 4 OF 10

   Shell the pistachios and put them in a mortar along with the almonds; also add the remaining sugar and milk and pound vigorously until you get a thick green paste

5. STEP 5 OF 10

   Now transfer the previously prepared cream into a small saucepan (or better yet, a non-tinned copper pan) and cook it in a bain-marie by immersing the container in a larger pot half-filled with gently boiling water and stirring continuously over very low heat

6. STEP 6 OF 10

   When the cream thickens and coats the spoon, remove it from the heat and incorporate the pistachio and almond mixture, mixing carefully: the mixture will take on a light greenish color

7. STEP 7 OF 10

   As soon as the cream is cold, pour it into the ice cream maker and place it in the freezer, completing the preparation according to your appliance's instructions

8. STEP 8 OF 10

   If you don't have electric appliances but still want to make ice cream at home and want it well churned, you will need to follow some precautions

9. STEP 9 OF 10

   First of all, remember that after placing the container (or trays with or without dividers) in the freezer, the product to be frozen should be stirred with a wooden spoon about every 30 minutes, at least until it is soft enough to do so

10. STEP 10 OF 10

    This system will prevent ice crystals from forming on the surface of the ice cream

Suggestions

• Deep Fryer

• Blender

• Pot

General Information

Analysis

Macronutrients (100 gr)