Pistachio Custard Ice Cream
Ingredients
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- 1
Heat milk, cream and milk powder to 50°C.
- 2
Whiten yolks with sugar and glucose.
- 3
Pour in the hot milk, cook to 82-85°C.
- 4
Stir in the pistachio paste. Blend with an immersion blender.
- 5
Strain through a fine chinois. Chill in a blast chiller. Age 4-12 hrs in the cold.
- 6
Churn. Store at -18°C.
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Per 100g
Allergens
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