Pistachio ice cream with amaretto made from 6 ingredients
An Recipe for pistachio ice cream I only recently published this recipe. However, I also tried out another variation that I don't want to withhold from you: pistachio ice cream with amaretto.
The sweet, nutty pistachio note harmonizes perfectly with the fine bitter almond aroma of the amaretto. And don't worry, for those who prefer it non-alcoholic I also have a version without Amaretto that is just as delicious (see Tips)!
By the way, today we're making an exception: this recipe contains egg! I usually like to keep my ice cream recipes simple and egg-free, but here I wanted to provide a recipe for those who prefer fewer ingredients. Don't worry, it's worth it! And I promise, it doesn't take as much effort as it sounds. If you're interested in an egg-free version, let me know in the comments.
You can find pictures of how to make ice cream with fresh eggs, for example, at my Recipe for Malaga ice cream find.
Content
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Ingredients and instructions
Pistachio ice cream with amaretto
A twist on the ice cream classic and a recipe with egg
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 530 g Milk
- 105 g Cream
- 90 g Pistachio puree *
- 30 g Amaretto * (For alternatives see Tips)
- 4 Egg yolk (fresh)
Dry ingredients
- 150 g cane sugar *
Optional
- Food coloring * (green)
- 20 g Glycerin *
Instructions
Preparing the ice cream mixture
- Heat the milk and cream in a pan, stirring until just before boiling. Then remove from the heat.530 g milk, 105 g cream
- In a large heatproof bowl, beat the egg yolks and sugar well with a whisk until frothy.150 g cane sugar, 4 egg yolks
- Stir the warm milk and cream mixture into the egg yolk and sugar foam.
- Put everything back into the pot.
- Heat the mixture at a temperature of approx. 75 degrees for about 10 minutes, stirring constantly. Use a thermometer to check the temperature. If it gets too hot, the egg will flocculate.
- Leave the egg cream to cool slightly.
- Now stir in the pistachio puree well.90 g pistachio puree
- Optional: If you want to adjust the color of the ice cream, you can now stir in food coloring. If you prefer the non-alcoholic version, add the appropriate flavoring.Food coloring
- Leave the ice cream mixture to mature in the fridge for at least 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
- Just before the ice cream is ready, add the amaretto. Glycerine is optional for the non-alcoholic version.30 g Amaretto, 20 g glycerine
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
As nut ice cream becomes relatively solid in the freezer due to its high fat content, it is advisable to use the alcohol-free version Glycerin to be used.
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Price: € 27.49
(€ 54.98 / kg)
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Price: € 5.05
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Tips for pistachio ice cream with amaretto
- (Non-alcoholic) alternatives: If you don't have Amaretto to hand or don't like the taste, you can also use another liqueur that goes well with pistachios, such as a hazelnut liqueur (e.g. Catch the nut! | Premium Hazelnut Liqueur | Smooth. Golden. | 18% alcohol by volume | Tested by squirrels from the region | Charity gift | 0 from € 23.99 (€ 47.98 / l))* . For the non-alcoholic version, I recommend adding a few drops of bitter almond flavoring (e.g. Decora 9260307 AROMA BITTERMANDEL 50 G from € 5.05 (€ 0.10 / gramm))* or a dash of Amaretto syrup (e.g. Riemerschmid Bar from € 11.15 (€ 15.93 / l))* . There is now also an alcohol-free version of Amaretto (e.g. AMARETTO ALKOHOLFR. LTR0 from € 14.99 (€ 21.41 / l))* .
- Toppings: Add the finishing touch to your ice cream with chopped pistachios (e.g. Kamelur 500g organic pistachios without shell and with skin from € 27.49 (€ 54.98 / kg))* a dash of Amaretto or a spoonful of cream. Chopped pistachios can be roasted in a frying pan or caramelized be. This gives it a very special taste. But all other types of nuts, especially almonds, also go well with this ice cream.
- If you are using the recipe with Whole pistachios (e.g. Kamelur 500g organic pistachios without shell and with skin from € 27.49 (€ 54.98 / kg))* instead of pistachio puree, be aware that this will make the ice cream grainy. You should chop the pistachios beforehand in the Gently roast the pan without oil. Use a High performance blender (e.g. Russell Hobbs Stand Mixer 2 from € 67.99 )* to get the pistachios small. Make sure that the pistachio puree does not get too hot. I prefer to use ready-made pistachio puree for a fine ice cream (e.g. KoRo )* .
- Protein utilizationI like to use the leftover egg whites to make either Cheese clouds or Amarettini. You can also use them to make meringue, macarons, macaroons, egg white bread or an egg white omelette.
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