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

Proteins

1.29

Lipids

4.03

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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