Recipes
Pistachio Ice Cream(Featured Chef Hans @DeKookBijbel)
Easy
Fairly cheap
Delicious pistachio ice cream without sugar. Made with a machine. This is for 2.5L of ice cream.
Prep
24m
Cook
1h
Wait
4h
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| Category: | Desserts Dessert |
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Ingredients
For
4
Batch(es) Serving size +/- 2.5L Ice cream
--- Ingrediënten ---
| 800 g Volle Melk |
| 600 g Debic Room 40% |
| 60 g Mascarpone |
| 140 g Erythritol |
| 60 g Inuline |
| 5 g SaporePuro Neutro |
| 16 g Glycerine Colac |
| 20 g Xilytol |
| 20 g Likeur, optioneel (amaretto, rum, pistachelikeur) |
| 200 g Pistachenotenpasta 100% |
| 40 g Pistcahenoten, gehakt |
Pistachio Ice Cream Directions
- Mix dry ingredients: erythritol, xylitol, inulin, SaporePuro Neutro. This prevents lumps and ensures perfect hydration.
- Heating milk & cream: Heat milk + cream to 45–50°C. Add the dry mix and beat well. Continue heating to 75–80°C so that everything dissolves and binds completely.
- Add pistachio paste & mascarpone: Remove from the heat. Add mascarpone and mix until smooth. Add 200 g pistachio paste. Mix with a hand blender until completely homogeneous and slightly thick.
- Glycerin: Stir in the glycerin and any liqueur.
- Maturing: Allow to cool to refrigerator temperature. Allow to mature for 4–12 hours for optimal binding and mouthfeel.
- Churning: Pour into the ice cream maker. At the end, add the coarsely chopped pistachios (optional).
Notes
Resultaat
- Intens pistache‑aroma door 100% pasta
- Zijdezachte structuur dankzij inuline + glycerine
- Perfect schepbaar, zelfs na 24–48 uur
- Geen eiwit nodig voor luchtigheid — de stabilisatoren doen het werk
Nutrition facts
diet
Per Serving +/- 2.5L Ice cream