Pistachio ice cream
Creamy ice cream with natural pistachio paste and almond topping.
660 min · 6 servings
Per serving
Approximately 359 kcal Protein: 8.0 g Fat: 26.2 g Carbohydrates: 25.9 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Pistachio, Milk, Eggs
NHS: food allergyIngredients
- Raw unsalted pistachio kernels - 100 g
- Milk for pistachio paste - 50 ml
- Milk for custard base - 250 ml
- Cream 30–35% – 250 g
- Sugar - 100 g
- Egg yolk – 54 g
- Finely chopped almonds - 20 g
How to cook
- Grind the pistachios and milk into a smooth paste. Heat the milk for the custard base with cream until almost boiling.
- Grind the yolks with sugar. Pour in the hot milk mixture little by little, then return to low heat and stir until the mixture reaches 82°C without boiling.
- Stir in pistachio paste without straining, cool quickly in an ice bath and refrigerate for 4 hours.
- Freeze in an ice cream maker according to instructions, then place in the freezer for 4 hours. Without the machine, freeze for 6 hours, stirring every 30 minutes for the first 3 hours. Serve with almonds.
Products for the recipe
- Almonds raw — 20 g: finely chopped almonds. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.
Source: Wikipedia contributors — Pistachio ice cream · CC BY-SA 4.0