Composition / ingredients
Step-by-step cooking
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PISTACHIO ICE CREAM:
English cream: rub the yolks with sugar with a whisk until white and thick.
Bring the milk to a boil in a saucepan, add a knock of vanilla. Carefully pour the milk into the yolks, stirring.
Pour the mixture into a saucepan and cook over low heat for 5-10 minutes, stirring with a whisk. If the mass is thick enough, the cream is ready. It is important not to bring to a boil so that the yolks do not curdle.
Remove the cream from the heat and mix it with 10% cream.
Beat 33% cream to soft peaks. Cool the English cream in an ice bath. Add pistachio paste to it, grind it with a blender (immersion) until smooth. Add whipped cream.
The mixture needs to be frozen in an ice cream maker. I don't have one, so I cooked like this. I poured the mixture into flat containers and put it in the freezer. Beat with a whisk every hour until it became homogeneous and thickened.
HONEYSUCKLE ICE CREAM:
Thaw the honeysuckle, drain the juice. Puree the berries, mix with the sugar.powder (50g).
Beat 33% cream with cax.powder (50g) to soft peaks. Stir the cream into the puree. Freeze the resulting mixture in an ice cream maker (if you have one). If not, do as I described above.
ASSEMBLY
Cover a suitable form with a film in two layers.
Put pistachio ice cream on the bottom, smooth it out. Put in the freezer until solidified.
Put a layer of honeysuckle ice cream on top of the pistachio layer, smooth it out and put it in the freezer.
The third layer will be pistachio again. Then we cover the ice cream with cling film and put it in the freezer overnight.
In the morning we remove the film, turn the ice cream onto a dish, remove the second film. Decorate homemade ice cream to taste and serve.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raw California Walnut - 629 kcal/100g
- Pistachios - 638 kcal/100g
- Honeysuckle - 30 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
