With the pistachio ice cream recipe you can also prepare a fabulous ice cream at home to enjoy with family or friends.
Ingredients
- 100g of BASE
- 100 (STELLAMIX 100C.F.)
- 250g of sugar
- 40g of Dextrose (Optional). In case of use, reduce the dose of classic sugar
- 1 litre of whole milk
- 50g powdered milk
- 150g of pistachio ice cream paste
- Optional: 40g fresh 35% fat cream
Hot Preparation
- Mix the stellamix 100 c.f. cream base. with sugar
- Pour the milk into the pan or pasteurizer and begin the heating phase, stirring occasionally.
- When the temperature of the milk reaches around 50°C, add the base and sugar mixture previously obtained and mix continuously to achieve an excellent amalgamation of the contents.
- Heat the mixture to 85°C.
- During the cooling phase, from 85° to 75°C, add cream if desired.
- Cool the pasteurized Base to + 4°C (the Base can be stored for a maximum of 3 days), then it is recommended to leave it to mature for approximately 6 hours.
- Flavor the base with the pistachio ice cream paste, then mix in the ice cream maker.
Cold Preparation
The base can also be prepared cold. Let it rest for about 30/40 minutes before creaming.
Also watch our video recipe for pistachio ice cream
