Pistachio ice cream on a creme anglaise base
Bruno Albouze · ♥ 1.2K likes · 26K views · 2 min video
Read about ice cream and gelato in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g milk
- 100 g heavy cream
- 100 g sugar
- 25 g powdered glucose
- 20 g honey
- 80 g pistachio paste
- 120 g egg yolks
- 4 g ice cream stabilizer
On low heat warm the milk and heavy cream; add half the sugar combined with the powdered glucose, then the honey.
Warming the milk, cream and sugars
At about 104F (40C) add the pistachio paste and egg yolks and mix immediately.
Pistachio paste and yolks at 40C
Add a few drops of almond extract, then the remaining sugar mixed with the ice cream stabilizer.
Cooking it like a creme anglaise
Pass through a sieve and cool in ice water. Refrigerate at least 4 hours before churning.
Variation: freeze the freshly churned ice cream 30 minutes, pipe rosettes quickly onto a frozen tray and freeze immediately.