Pure Pistachio Paste SICILY. Semi-finished product: base for homemade ice cream, cakes and desserts.
Our practical jar of pistachio paste ready to use in all your preparations is the easiest solution to buy pistachio paste.
Only on Gocce di Sicilia you have in one site the best place to buy pistachio pasta, Bronte pistachios and all the other specialties of the island!
A 250 gram jar of Sicilian Pistachio Pasta (only Sicilian pistachio) excellent for making homemade ice cream, but also for making cakes and sweets.
This is 250 grams of Pistachio Paste, perfect for ice cream and all the preparations of desserts and cakes you want. From today the pastry arrives at our house!
Semi-finished product for ice cream and desserts produced using only Sicilian pistachios.
Net weight 250 g
How to use:
Indispensable for the preparation of homemade ice cream, or with the thermomix or with the ice cream machine (Yield 80-100 gr / l for ice cream).
Also excellent for homemade desserts and cakes. Have you ever tried to make the famous Pistachio Cake?
Package contents: 250 net grams of pure SICILY pistachio paste, (but not Bronte Dop certified).
Nutritional values for 100 g
Energy 670 Kcal
Protein 20.9 g
Carbohydrates 9.6 g
Fat 60.9 g
Mineral salts 2 g
Fibers 1.2 g
If you want to try the real Bronte green Pistachio ice cream, you can buy the Pistachio Verde di Bronte DOP pasta 250 g in our 250 grams jar.
And here is the RECIPE that recommends Gocce di Sicilia to prepare an excellent Pistachio Ice Cream at home!
770 g of whole milk
130 g of sugar
1 egg yolk
1 vanilla bean
150 ml of liquid cream
125 g of Sicilian Pistachio Paste 250 g
50 g of high quality pistachio flour
4 spoons of sweet Pistachio Cream
In a bowl, whisk the yolk with the sugar until a smooth and frothy mixture is obtained. Add the milk and vanilla seeds, put on the heat over a not too high heat, mixing well. As soon as it reaches the boiling point, remove from the heat and let it cool for a few minutes.
Add the pistachio paste first and then the cream, mix until a uniform color mixture is obtained (with whisk or immersion blender). Leave to cool, first at room temperature and then for at least half an hour in the refrigerator. At this point the compound is ready to be "gelled" (cooled).
If you have an ice cream maker, pour it into the cold tray, start the machine and you've done!
If you dont have an ice cream maker, pour the mixture into an ice tray, possibly made of metal, previously cooled, and put in the freezer. After an hour, when the mixture has hardened slightly at the edges, blend at low speed to try to break the ice crystals and put back in the freezer. Repeat the same procedure every hour, at least 4 times or until the desired density is reached and the consistency of the ice cream is creamy.
To serve the ice cream in a cup or by the glass, put a spoonful of sweet pistachio cream on the bottom, then the ice cream and finally garnish with a sprinkling of pistachio flour.
If you want to serve an excellent pistachio walking cone, fill the tip of the cone with a little bit of the sweet pistachio cream, before filling it with your ice cream. To decorate, pour a little pistachio flour into a saucer and pass the ice cream, for a sandy effect.
If you liked our pistachio ice cream recipe, tell us with a like on our facebook page!