Creamy pistachio ice cream
4 servings
40 minutes
Creamy pistachio ice cream is a true embodiment of tenderness and sophistication. Its origins trace back to Eastern traditions where pistachios have long been considered a delicacy. This dessert combines an airy creamy texture with a subtle nutty flavor, creating a harmony of sweetness and light saltiness. Brown sugar adds a warm caramel note to the ice cream, while the cream ensures velvetiness. Served in bowls sprinkled with crushed pistachios for added crunchiness, it is ideal for an exquisite meal finale or simply to enjoy on a hot day. This treat not only delights the palate but also brings aesthetic pleasure, transforming a simple dessert into a culinary masterpiece.
1
Grind 150 grams of pistachios.
- Pistachios: 170 g
2
Beat the egg with sugar using an electric mixer until a uniform frothy mass is obtained.
- Chicken egg: 1 piece
- Brown sugar: 80 g
3
Pour in the milk and continue whisking.
- Milk: 1 glass
4
In another bowl, whip the cream to a stiff peak.
- Heavy cream 35% fat: 200 ml
5
Combine it with the egg mixture, add crushed pistachios, and mix everything thoroughly.
- Pistachios: 170 g
6
Place the mass in the appropriate container and put it in the freezer.
7
Periodically check the freezer and stir the ice cream a bit to freeze it evenly; otherwise, it will freeze at the edges but remain untouched in the center.
8
Once the ice cream freezes to the desired consistency, it can be scooped into bowls.
9
Sprinkle the remaining pistachios on top.
- Pistachios: 170 g
