Servings:
1
INGREDIENTS
- - 500 ml of milk
- - 150 g of pistachio paste
- - 200 g of brown sugar
- - 150 ml cream
- - 4 egg whites
- - 5 g of locust bean gum
- - salt
INSTRUCTIONS
- Gather in a saucepan the milk, the cream, the sugar and egg whites mixing well with a whisk until the mixture is creamy and without lumps. Cook over low heat, stirring carefully until reaching a temperature of 65 ° C
- Remove immediately from the heat and let cool covered and at room temperature. Then store it in the middle shelf of the refrigerator, let rest the mixture overnight. If your ice-cream machine is of the type in which cylinder should be cooled in the freezer, let the base in the refrigerator for at least 12 hours.
- The next day add the pistachio paste to the base and blend with a hand blender, then add the locust bean gum and continue whisking for a few minutes, resulting a smooth cream without lumps
- Remove the cylinder of ice cream from the freezer; but if your ice cream maker is electric, turn it on 10 minutes before use until it cools down
- Pour about half the chilled mixture and without lumps in the ice cream until the half of the cylinder capacity to allow for proper cooling and creaminess due to the incorporation of air. After about 15-20 minutes the ice cream will be ready
