One of the most "popular" ice cream flavors among my friends is certainly the pistachio one: in fact, it is a very greedy and irresistible classic! And today we will see how to prepare it at home: remember that the secret to obtaining a perfect ice cream is choosing the quality of the ingredients. I'll use pistachio pasta, but if you don't have it, pistachios (unsalted!) Will do just fine too. Let's see my version of pistachio ice cream (without eggs!).
Video of the Recipe
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Identity Card of the Recipe
- 207 KCal Calories per serving
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Ingrediants
- 100 g of chopped pistachios or pistachio paste
- 600 ml of pasteurized whole milk
- 180 g of sugar
- 150 ml of fresh cream
- 30 g of dextrose
- 5 g of carob flour
Materials Needed
- Scale weighs food
- Casserole
- Whip
- Sugar thermometer
- Ice cream maker or tub
Preparation
- In a saucepan, combine the sugar, dextrose and carob seed flour (thickener and stabilizer for ice cream). Mix the dry ingredients and add, a few at a time, the liquids: whole milk and fresh cream.
- Bring the mixture to the heat and add the pistachio paste: continue stirring until it reaches the temperature of 80 ° C (pasteurization of the mixture). As an alternative to pistachio paste, unsalted pistachios can be minced very finely until creamy.
- Remove from heat and allow to cool for 8 hours (maturation of the mixture).
Did you know that
The ideal would be to let the mixture cool for 6-12 hours: in this phase (called the maturation), the hydration of the solid ingredients is favored and the risk of the formation of crystals during the subsequent freezing phase is lowered.- After the mixture has completely cooled, proceed with the preparation of the ice cream by pouring the mixture into the ice cream maker. Leave to stir for 15-20 minutes, according to the characteristics of the ice cream maker.
Without ice cream maker
Ice cream can also be obtained without an ice cream maker. In this case, it is necessary to pour the mixture onto a tray with low edges, then place it in the freezer for at least 4 hours: in this period, it is important to mix the ice cream very often to break the ice crystals, favoring its creaminess as much as possible.- Place the ice cream in the freezer for an hour and serve with chopped pistachios.
Alice's comment - PersonalCooker
I recommend serving the ice cream with some pistachio decoration and if you want to overdo it, combine a scoop of homemade hazelnut ice cream: it will be a perfect mix!Nutritional values and Health Comment on the recipe
Pistachio ice cream is a dessert with a medium-high energy content, with a caloric prevalence attributable to carbohydrates, followed by lipids (almost equally relevant) and finally by proteins.
The carbohydrates are mainly of the simple type, the triglycerides are mainly composed of unsaturated fatty acids and the peptides appear essentially to have a medium and high biological value. Cholesterol is not negligible, but not excessive either, and fibers are present in medium quantities.
Pistachio Ice Cream is a food that does not lend itself to clinical nutrition; it must be avoided especially in diets against: obesity, type 2 diabetes mellitus and hypertriglyceridemia. Furthermore, it does not lend itself to the diet for lactose intolerance; it is allowed instead in celiac disease and in the lacto-ovo vegetarian diet, but not in the vegan one. The average portion of Pistachio Gelato is about 50g (100kcal).
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