Kitchen appliances and utensils:kitchen scales, measuring cup, knife, bowls, blender, stewpan with a thick bottom, whisk, stove, fine sieve, ice cream mold, cling film, freezer.
Ingredients
| Pistachios, unpeeled, unsalted | 200 g |
| Cream 33-35% | 500 ml |
| Milk | 250 ml |
| Eggs | 4 things. |
| Sugar | 200 g |
| Vanilla / Vanilla Extract / Vanilla Sugar | 1 pod / 1 tsp / 10 g |
| Boiling water | 0.5 l |
Step cooking
- Thoroughly peel 200 g of shell pistachios.
- Pour nuts of 0.5 liters of boiling water. Let it stand for about 20 minutes - after that the husk will become soft, easy to clean.
- Separate the yolks from the proteins in 4 chicken eggs. For ice cream, only yolks are needed. Proteins can be frozen and used later.
- We send the peeled nuts to the blender and pour 250 ml of milk.
- Grind pistachios with milk at high speed for 2 minutes.
- Pour 500 ml of fat cream (33-35%) into a thick-bottomed stewpan. Add the pistachio mixture there.
- Pour also 100 g of sugar.
- We cut the vanilla pod and get the seeds (instead of it, you can take 1 tsp. Of vanilla extract or 10 g of vanilla sugar).
- We place seeds and pods in a stewpan. Pour 100 g of sugar into the yolks and beat thoroughly with a whisk - until they become light and increase in volume.
- Set the stewpan on the fire and, constantly stirring, bring the mixture to a boil. As soon as bubbles begin to appear on the surface, turn off the fire. In whipped yolks, add the pistachio-milk mixture. This should be done in small portions, constantly whipping with a whisk so that the yolks do not curl. Pour the whole mass into a stewpan and set on a stove, turning on a light fire.
- Boil the mixture, constantly stirring it and preventing it from boiling. As soon as the cream begins to thicken - remove from heat. Pass the mixture through a fine sieve.
- Pour the mass into the mold and let cool. To speed up the process, you can set the mold in a container of ice water.
- Stir the cooling mixture periodically, preventing the film from forming.
- When the mixture reaches room temperature - close the form with cling film and install in the freezer. Every 40 minutes (just in case we set a timer!) We take out a mold and thoroughly mix the ice cream - until it hardens, it will have to be done about 4-5 times. If you have an ice cream maker, you can do without troublesome mixing. You can serve ice cream by adding any sweets to your taste.
Video recipe
On the video you can see in detail all the stages of preparing a wonderful dessert - a delicious pistachio ice cream.
And how do you, dear readers, feel about pistachio ice cream? If you tried to cook it according to the proposed recipe - write about your impressions.
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