Composition / ingredients
Step-by-step cooking
Step 1:
1. Ingredients
Step 2:
2. Chop pistachios
Step 3:
3. Separate the whites from the yolks
Step 4:
4. Beat the yolks, add sugar and starch
Step 5:
5. Heat the milk
Step 6:
6. Add warm milk to the mixture and beat
Step 7:
7. Put the mixture in a water bath and add pistachios
Step 8:
8. Get a thick mass
Step 9:
9. Put the resulting mass in the freezer for 1 hour
Step 10:
10. Make powdered sugar
Step 11:
11. Beat cream, powder and citric acid
Step 12:
12. Beat the mass and add it to the cream
Step 13:
13. Mix gently and add the whipped whites
Step 14:
14. Get the finished mass
Step 15:
15. Pour into molds
Step 16:
16. Put in the freezer for 5h
Step 17:
Pistachio ice cream is a very specific culinary recipe.
This is an amateur food and, for some reason, everyone gets pistachio ice cream in different ways. This is one of my favorite and simplest cooking recipes – continuous whipping and rubbing. And by the evening it already turns out a great dessert if you cook ice cream in the morning or after lunch.
To make delicious pistachio ice cream, I peel pistachios from the skin and grind them in a blender. Sometimes in a coffee grinder – then pistachios are ground into powder.
When the pistachios are finished, I separate the whites from the yolks. The whites can be put in the refrigerator, and the yolks can be beaten with a mixer. Then I add 100 grams of sugar, starch and grind until the sugar melts.
You can put the yolks aside to let the sugar melt and put the milk on the stove. It needs to be warmed up, but not brought to a boil. When the milk becomes hot enough, I slowly pour it into the egg yolks ground with sugar. The mass should be thoroughly mixed and put in a water bath.
After a couple of minutes, I pour the crushed pistachios and, stirring constantly, bring the mixture to thickening. As soon as the future pistachio ice cream has stopped thickening, I remove the mass from the fire and set it aside. Now the ice cream should cool down to room temperature – then I'll put it in the freezer for an hour.
While the mass freezes in the freezer, I turn 100 grams of sugar into powdered sugar in a coffee grinder. It should be mixed with citric acid and cream, then beat the mixture into a strong foam.
As soon as the pistachio mass freezes, I take it out of the freezer, beat it up a little and add it to a bowl with whipped cream. Now pistachio ice cream should be gently stirred with a whisk or fork.
When the mass becomes homogeneous, I take the proteins out of the refrigerator, beat them well with a mixer and add them to the ice cream.
Now the pistachio ice cream is almost ready. It remains only to pour it into molds and put it in the freezer for 5 hours.
Believe me – as soon as you try homemade pistachio ice cream, you won't want to try another one.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Raw California walnut - 629 kcal/100g
- Pistachios - 638 kcal/100g
- Citric acid - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
