Pistachio Ice Cream
5 servings
60 minutes
Pistachio ice cream is a true embodiment of refined taste and culinary art. Its history traces back to Europe, where pistachios have long been considered a valuable ingredient for desserts. The delicate creamy texture of the ice cream, the rich nutty flavor of pistachio paste, and the light sweetness make this dessert truly exquisite. The addition of freshly ground black pepper adds a spicy note, revealing depth of flavor. This ice cream is perfect for concluding a festive dinner or as an elegant treat on a hot day. It pairs well with fruits, chocolate, or even dessert wine, creating new flavor dimensions.
1
Mix sugar, dextrose, and dry milk. Then measure the amount of yolk: no need to use a scale, the yolks from two eggs weigh about forty grams.
- Sugar: 60 g
- Dextrose (glucose): 20 g
- Milk powder: 20 g
- Egg yolk: 2 pieces
2
Heat the milk to 75 degrees: bring it to the initial boiling stage and cool for ten minutes after turning off.
- Milk: 300 ml
3
Pour egg yolks and cream into warm milk, mix thoroughly, add the dry mixture, add pistachio paste and blend with a blender.
- Egg yolk: 2 pieces
- Heavy cream 35% fat: 50 ml
- Milk powder: 20 g
- Sugar: 60 g
- Dextrose (glucose): 20 g
- Pistachio paste: 2 tablespoons
4
Place the mixture in the refrigerator until completely cooled, and only then put it in the ice cream maker and bring it to readiness: this will take about forty minutes. Garnish with black ground pepper and fresh sprigs.
- Freshly ground black pepper: to taste
