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–+ servings

Pistachio ice cream

A nutty ice cream classic
4,50 from 2 Reviews
Print Recipe Rezept pinnen
Prep Time 20 minutes
Reifezeit 1 hour
Freezing time40 minutes
Total Time 2 hours
Servings 1000 gram

Equipment

  • Fine balance *
  • Stand or hand blender
  • Ice machine or freezer compartment

Ingredients
  

Liquid ingredients

Dry ingredients

Optional

Instructions
 

Preparing the ice cream mixture

  • Weigh the dry ingredients. Small quantities should be weighed using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.
    60 g dextrose, 40 g dry glucose, 30 g skimmed milk powder, 70 g cane sugar, 1 g locust bean gum, 1 g guar gum
  • Mix the dry ingredients well.
  • Put the milk and cream in a saucepan and heat the mixture, stirring until just before it boils.
    180 g cream, 530 g milk
  • Now stir in the mixed dry ingredients with a whisk.
  • Continue to stir the ice cream mixture for a few minutes until just before it boils. Then remove the pan from the heat and leave the mixture to cool slightly.
  • Now stir in the pistachio puree.
    90 g pistachio puree
  • Optional: If you want to adjust the color of the ice cream, you can now stir in food coloring.
    Food coloring
  • Leave the ice cream mixture to mature in the fridge for at least 1 hour or overnight.

Before or during the freezing process

  • Switch on the ice cream maker and leave it to cool for a few minutes.
  • Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
  • Optional: Chop the pistachios and roast them in a pan without fat so that they brown slightly.
    20 g pistachios
  • Optional: Just before the ice cream is ready, add the glycerine and roasted pistachios.
    20 g glycerine

Notes

Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
As nut ice cream becomes relatively solid in the freezer due to its high fat content, it is advisable to use glycerine here.
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