Difficulty
Beginner
Servings
1
Prep Time
20 min
Cooking Time
10 min
Ingredients
70 g Inverted sugar
50 g Skimmed milk powder
300 g Milk
250 g Water
55 g Cream
5 g Stabilizer
130 g Dextrose
140 g Pistachio paste
50 g Skimmed milk powder
300 g Milk
250 g Water
55 g Cream
5 g Stabilizer
130 g Dextrose
140 g Pistachio paste
Elaboration
In a saucepan, combine milk, cream, water and inverted sugar. Heat over medium heat until it reaches 40 ºC. In a separate bowl, whisk together skimmed milk powder, dextrose and stabilizer. Gradually add the dry ingredients to the heated liquids. Continue heating the mixture, while stirring constantly, until it reaches 85 ºC. Immediately remove the saucepan from the heat, add the pistachio paste and blend it until smooth. Cool the mixture to 4 ºC. Refrigerate overnight or for at least 8 hours. Pour the mixture through a sieve into an ice cream machine.