Pistachio ice cream
90 min
Suitable for vegetarians
Type of dish:
Ice creams and sorbets
Temperature:
Cold
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.05 l
Cream
0.013 l
Pistachio paste
0.016 kg
Egg yolk
0.75 ud
Sugar
0.016 kg
Ice cream stabiliser
2.5 g
Elaboration
- Boil the cream and milk with the pistachio paste.
- In a separate bowl, whisk the egg yolks together with the sugar and ice cream stabilizer.
- Then strain the hot milk over the yolks, whisking continuously.
- Lighten the cream with a little of the infused liquid.
- Heat it between 82 ºC - 85 ºC.
- Chill the mixture thoroughly with a reverse bain-marie (water, ice and salt).
- Churn the ice cream in an ice-cream maker.
Nutritional information (1 portion)
Energy
59.22
kcal
Carbohydrates
4.57
g
Proteins
1.29
g
Lipids
4.03
g
Fiber
0.22
g
Saturates
1.37
g
Monounsaturated fatty acids
0.71
g
Polyunsaturated fatty acids
0.19
g
Cholesterol
40.06
mg
Calcium
17.4
mg
Iron
0.22
mg
Zinc
0.14
mg
Vitamin A
35.86
ug
Vitamin C
0.18
g
Folic acid
5.03
ug
Salt (Sodium)
12.32
mg
Sugars
3.88
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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