Ice cream is the finest delicacy on the planet, loved by both children and
adults. The story of his recipe is surrounded by legends and conjectures. The very first mention of this famous dessert dates back to the time of Nero, who ordered his subordinates to bring ice from the mountains and mix it with fruit additives. In the annals there is evidence that the
Chinese emperor knew how to prepare a treat from ice and milk. There are no reliable sources for the further
history of ice cream , but, most likely, then this dessert migrated from China to Europe. According to one legend, the traveler Marco Polo contributed to this. In Europe, ice cream was originally distributed in France and Italy. Later, the
recipe for this delicacy got to other countries. Today we’ll talk about such a wonderful dessert as pistachio ice cream.
Homeland of modern ice cream
Italy is world famous for its exquisite cuisine and is considered the birthplace of modern ice cream. The popular delicacy of this country occupies a leading position in the quality and variety of varieties. Italian pistachio ice cream
It 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 the sweet tooth with its unique rich taste of nuts. Many people think that the technology of its preparation is complicated, 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 a cult dessert. Making ice cream with pistachios will take a little longer than creating an ordinary, creamy one, but it's worth it.
Making ice cream
So, prepare the ice cream at home. In order to cook it, you will need very fat cream (30% fat), two medium eggs, a glass of fat milk, 100-150 grams of pistachios, 100 grams of powdered sugar, one and a half teaspoons of starch, half a teaspoon of citric acid. For the best
compound components will need to slightly warm the milk. At the same time, we separate the yolks from the proteins. Beat the first with powdered sugar until foam. Gradually we introduce starch and very slowly pour in slightly warmed milk. We clean and chop pistachios in a blender. We put the pan with yolks in 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. Set aside or put in the refrigerator for cooling. Separately, beat egg whites with citric acid in a thick foam, gradually add a little powdered sugar. In another bowl, whip the cream. Beat the cooled mass with pistachios and mix with cream, mix thoroughly again, add the proteins and mix again. The resulting mass is poured into a convenient shape and put in the refrigerator for at least 6 hours. We take out and stir every half hour to get an ice cream with a delicate texture without ice crystals. Pistachio ice cream is ready!