How to make pistachio ice cream at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ice cream is the most delicious treat on the planet, loved by both kids and

adults. The history of its origin is surrounded by legends and conjectures. The very first mention of this famous dessert dates back to the time of Nero, who ordered his subordinates to bring ice from the mountains and mix it with fruit additives. The chronicle contains information that the Chinese emperor knew how to prepare a delicacy from ice and milk. There are no reliable sources for the further history of ice cream, but most likely, then this dessert migrated from China to Europe. According to one legend, the traveler Marco Polo contributed to this. In Europe, ice cream was originally distributed in France and Italy. Later, the recipe for this delicacy came to other countries. Today we will talk about such a wonderful dessert as pistachio ice cream.

The birthplace of modern ice cream

Italy is world renowned for its gourmet cuisine and is considered the birthplace of modern ice cream. The popular delicacy of this country occupies a leading position in terms of quality and variety of varieties. Italian pistachio ice cream

became popular with us only a couple of years ago, although itThe recipe has been around for decades. This exquisite dessert quickly won the hearts of the sweet tooth with its unique rich taste of nuts. Many people think that the technology of its preparation is complicated, but in fact, pistachio ice cream can be easily prepared at home. The most important thing is to find 110 grams of shelled uns alted pistachios, which will give an exclusive taste, aroma and color to the iconic dessert. Pistachio ice cream takes a little longer to make than regular creamy ice cream, but it's worth it.

Cooking ice cream

So, we are making ice cream at home. In order to prepare it, you will need very heavy cream (30% fat), two medium eggs, a glass of full-fat milk, 100-150 grams of pistachios, 100 grams of powdered sugar, one and a half teaspoons of starch, half a teaspoon of citric acid. For a better connection of the components, you will need to slightly warm the milk. At the same time, separate the yolks from the whites. Beat first with powdered sugar until foamy. Gradually add starch and very slowly pour in slightly warmed milk. Peel and grind pistachios in a blender. We put the pan with the yolks in a water bath and add the nuts, stirring all the time. Cook the milk and egg mass until thickened for 15 minutes, while not forgetting to stir all the time. Set aside or put in the refrigerator to cool. Separately, beat the egg whites with citric acid into a thick foam, gradually add a little powdered sugar. Whip the cream in another bowl. A little chilled mass with pistachiosbeat and mix with cream, mix thoroughly again, add proteins and mix again. The resulting mass is poured into a convenient form and put in the refrigerator for at least 6 hours. Take out and stir every half an hour to obtain a soft texture ice cream without ice crystals. Pistachio ice cream is ready!