Pistachio Ice Cream

Egg, Pistachio Cream, Whipping Cream,

Preparation: 15 min (longer whipping and / or freezing)

Cooking time: 10 min

Servings: about 1 liter of ice cream

Ingredients

• 200ml milk
• 250 ml whipping cream (35% fat)
• 150 sugar
• 150g pistachio paste
• 1 tsp (8 g) of cornflour
• 50 ml of milk
• 3 egg yolks
• 250 ml whipping cream (35% fat), very cold green, optional colorant

Preparation

1. We boil 200 ml of milk with the cream and sugar in a medium saucepanBesides, in another bowl we beat the yolks slightly
2. In a glass, join the 50 ml of milk with cornstarch, and we stir with a spoon until completely dissolved
3. Add the yolks.
4. Pour the boiling milk and cream over this mixture, stir constantly while.
5. Strain the mixture to remove any traces of egg yolks that have curdled, and carry back to medium heat
6. We must stir constantly with a wooden spoon, until the custard thickens slightly. It is easily verified that when rubbed by the spoon, the signal is where we spent the finger
7. We removed the cream from heat, add the pistachio paste and food coloring if you will be using, and mix well
8. Let cool this pistachio cream in the refrigerator at least 24 hours.
9. The next day, with a whisk of electric rods, assemble the remaining 250 ml of cream. The cream must be very cold
10. Mix the whipped cream with pistachio ice cream base we had booked in the refrigerator the day before
11. Pour this mixture into the ice cream maker, so manteque for about 30 minutes (depends on the manufacturer), and we keep in the freezer in an airtight container. Preferably out five minutes before consuming