A literally thrilling recipe, today, in the kitchen of My-personaltrainer: a fantastic pistachio ice cream without eggs, cream and milk, therefore also suitable for those who are allergic to eggs, intolerant to lactose and for those who follow a vegan diet! In addition, it is cholesterol-free: if I managed to whet your curiosity, don't miss this ice cream!
Video of the Recipe
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Identity Card of the Recipe
- 196 KCal Calories per serving
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Ingrediants
- 500 ml of soy milk
- 80 g of unsalted pistachios or natural pistachio paste
- 14 g of inulin
- 30 g of cocoa butter
- 150 g of brown sugar
- 30 g of dextrose
- 4 g of carob flour
Materials Needed
- Scale weighs food
- Casserole
- Whip
- Sugar thermometer
- Ice cream maker or tub
Preparation
- In a saucepan, pour the unsweetened soy milk and add the brown sugar, dextrose, inulin (optional), carob seed flour (thickened and natural stabilizer for ice cream), then bring to the fire while continuing to mix.
Short review
Inulin is a soluble fiber which, added to ice cream, allows to reduce the amount of fat while maintaining a good creaminess. In addition, this fiber is slightly sweetener and enhances the flavor of the ice cream.
Carob seed gum acts primarily as a stabilizer and thickener for ice cream.
Dextrose, on the other hand, is a sugar that is widely used in making ice creams because it greatly lowers the freezing point of the water contained in the mixture, preventing the formation of ice crystals.- When the mixture is hot, add the natural pistachio paste and the cocoa butter: continue to mix 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
Did you like the recipe? Try replacing soy milk with other types of vegetable milk: if you use rice milk you will get an even more delicate ice cream; if instead you opt for almond milk, the taste will be sweeter. For lactose intolerant, I also recommend the chocolate soy ice cream.Nutritional values and Health Comment on the recipe
Vegan Pistachio Ice Cream is a dessert with a medium-high energy intake; calories come mainly from carbohydrates, followed by lipids and finally proteins.
Carbohydrates tend to be simple (sucrose), unsaturated fatty acids and peptides of medium biological value; cholesterol seems absent and the fibers are well relevant (also thanks to the inulin).
Vegan Pistachio Ice Cream is suitable for most diets (including vegetarian and vegan), even if the portions must be adapted to any conditions such as overweight, hyperglycemia and hypertriglyceridemia; it has no contraindications for lactose and gluten intolerances.
The average portion of Vegan Pistachio Gelato (as a dessert) is about 50g (100kcal).
