90 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Eggs
Eggs
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cream 38º 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)
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.