Ingredients:
1 lb 1 oz Milk (500 g)
6 oz Whipping cream (180 g)
1.75 oz Non fat milk powder (50 g)
4.5 oz + 2 oz Pistachios (non salted) 135 g + 60 g)
2 oz Invert sugar (60 g) Recipe >>
2.5 oz + 2 oz Extra fine granulated sugar (75+ 60 g)
0.2 oz Ice cream stabilizer (optional)* (5 g)
3 oz Egg yolk (90 g)
Procedure:
1. Bring milk, cream, milk powder, pistachios (135 g-4.5 oz), invert sugar and 75 g (2.5 oz) sugar to boil.
2. Whisk 60 g (2 oz) granulated sugar and ice cream stabilizer *(if using) together and whisk rapidly in yolks until doubled in volume.
3. Pour 250 ml (8 oz) of boiled mixture into yolks and whisk smooth. Pour tempered yolk mixture into remaining cream, on low heat and while constantly stirring using a rubber spatula heat to 83°C (183°F).
4. Remove from heat. Pour mixture into a blender (pacotize) and mix until pistachios are superfine and green color is obtained.
5. Chill immediately in ice bath. Cover and chill overnight in refrigerator.
6. Lightly toast remaining pistachios in oven. Chop in medium pieces and place in freezer.
7. Following day churn in pre-chilled ice cream machine. When ice cream is churned add frozen and chopped pistachios.
8. Use as desired.
1 lb 1 oz Milk (500 g)
6 oz Whipping cream (180 g)
1.75 oz Non fat milk powder (50 g)
4.5 oz + 2 oz Pistachios (non salted) 135 g + 60 g)
2 oz Invert sugar (60 g) Recipe >>
2.5 oz + 2 oz Extra fine granulated sugar (75+ 60 g)
0.2 oz Ice cream stabilizer (optional)* (5 g)
3 oz Egg yolk (90 g)
Procedure:
1. Bring milk, cream, milk powder, pistachios (135 g-4.5 oz), invert sugar and 75 g (2.5 oz) sugar to boil.
2. Whisk 60 g (2 oz) granulated sugar and ice cream stabilizer *(if using) together and whisk rapidly in yolks until doubled in volume.
3. Pour 250 ml (8 oz) of boiled mixture into yolks and whisk smooth. Pour tempered yolk mixture into remaining cream, on low heat and while constantly stirring using a rubber spatula heat to 83°C (183°F).
4. Remove from heat. Pour mixture into a blender (pacotize) and mix until pistachios are superfine and green color is obtained.
5. Chill immediately in ice bath. Cover and chill overnight in refrigerator.
6. Lightly toast remaining pistachios in oven. Chop in medium pieces and place in freezer.
7. Following day churn in pre-chilled ice cream machine. When ice cream is churned add frozen and chopped pistachios.
8. Use as desired.
Recipe Type: Authentic
Recipe Author: Chef Eddy Van Damme
Original Photograph By: Chef Eddy Van Damme
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.chefeddy.com/2012/05/pistachio-ice-cream/
Recipe Author: Chef Eddy Van Damme
Original Photograph By: Chef Eddy Van Damme
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.chefeddy.com/2012/05/pistachio-ice-cream/