Pistachio ice cream mini-kit

PISTACHIO ICE CREAM MINI-KIT

Basic kit for making about 1 kg of artisanal Pistachio ice cream. Inside you will find:

-1 jar of 90 grams of pure Sicilian Pistachio paste

-1 bag of 100 grams of chopped pistachios

-4 brioche with tuppo

Have fun preparing a delicious Pistachio ice cream and enrich your recipe with what you prefer

And here is the RECIPE that recommends Gocce di Sicilia to prepare an

excellent Pistachio Ice Cream at home!

Ingredients:

550 g of whole milk
90 g of sugar
1 egg yolk
1 vanilla bean
110 ml of liquid cream
90 g of Pure pistachio paste
40 g of high quality chopped pistachios
3 spoons of sweet Pistachio Cream

Preparation:

In a bowl, whip the egg yolk with the sugar until the mixture is smooth and fluffy. Add the milk slowly and the vanilla seeds, put on the heat over a low flame, stirring well. As soon as it boils, remove from the heat and let it cool for a few minutes.

Incorporate the pistachio paste first and then the cream, mix until the mixture is uniform in color (with a whisk or hand blender). Let it cool, first at room temperature and then for at least half an hour in the refrigerator. At this point the mixture is ready to be "gelled" (cooled).

If you have an ice cream maker, pour into the cold tub, start the machine and that's it!

If you do NOT have an ice cream maker, pour the mixture into a previously cooled ice bucket, possibly metal, and place in the freezer. After an hour, when the mixture has hardened slightly at the edges, blend on low speed to try to break the ice crystals and return to 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.