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.
Have you tried the recipe yet?Mention @ice cream maker!