How to cook pistachio ice cream at home

Ice cream is the finest delicacy on the planet, which is loved by both children and Adults. The story of the origin of his recipe is surrounded by legends and guesses. The very first mention of this famous dessert refers to the times of Nero, who ordered his subordinates to bring ice from the mountains and mix it with fruit additives. In the annals there are reports that the Chinese emperor knew how to make a delicacy of ice and milk. There are no reliable sources for the further history of ice cream , but most likely, later this dessert migrated from China to Europe. According to one of the legends, this was contributed by the traveler Marco Polo. In Europe, ice cream was originally distributed in France and Italy. Later, the recipe for this delicacy came to other countries. Today we will talk about such a wonderful dessert as pistachio ice cream.

Homeland of modern ice cream

Italy is famous all over the world for its exquisite cuisine and is considered the birthplace of modern ice cream. Popular delicacy of this country takes leading positions on quality and variety of varieties. Italian pistachio ice cream Became popular with us just a couple of years ago, although its recipe has been around for several decades. This delicious dessert quickly won the hearts of sweet tooth with its unique rich taste of nuts. Many people think that the technology of its preparation is complex, but in fact pistachio ice cream can be easily prepared at home. The most important thing is to find 110 grams of peeled unsalted pistachios, which will give an exclusive taste, aroma and color to the cult dessert. It takes a little longer to produce ice cream with pistachios, than to create an ordinary, creamy one, but it's worth it.

Cooking ice cream

So, we are preparing ice cream at home. In order to cook it, you will need very fat cream (30% fat content), two medium eggs, a glass of fatty milk, 100-150 grams of pistachios, 100 grams of powdered sugar, one and a half teaspoons of starch, and half a teaspoon of citric acid. For better
Connections of components it will be necessary to slightly warm up milk. At the same time, we separate the yolks from the proteins. The first whisk with sugar powder to foam. Gradually introduce starch and very slowly pour in a little heated milk. Clean and grind in a blender pistachio. We put a pan of yolks on a water bath and add nuts, stirring all the time. Cook the milk and egg mass until thickened for 15 minutes, without forgetting to stir all the time. We put it aside or put it in the refrigerator for cooling. Separately, whisk egg yolks with citric acid into a thick foam, gradually add a little sugar powder. In another bowl, whip the cream. Cooled mass with pistachios whisk a little and mix with cream, mix thoroughly again, add proteins and mix again. The resulting mass is poured into a convenient form and put in the refrigerator for a minimum of 6 hours. Every half an hour we take out and stir to get an ice cream soft texture without ice crystals. Pistachio ice cream is ready!