Créé avec l’IA
Pistachio Gelato
70 min 550 kcal par portion Avancé
Ingrédients
4 Portions
- whole milk2 cups
- heavy cream1 cup
- granulated sugar0,75 cup
- shelled pistachios1 cup
- large egg yolks5 pieces
Instructions
- 1
In a food processor, grind the pistachios until they form a fine paste.
- 2
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.
- 3
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
- 4
Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- 5
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- 6
Remove from heat and stir in the pistachio paste until well combined.
- 7
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- 8
Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- 9
