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🍰 Creamy Pistachio Ice Cream with Brittle

347 kcal · 30 min · 4 servings

Creamy Pistachio Ice Cream with Brittle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the shells from the pistachios. You need about 125 grams of shelled nuts.
  2. 2. Set aside 15 grams of the pistachios. You will need these later for garnishing.
  3. 3. Place the remaining pistachios, the milk, and the sugar into a tall container.
  4. 4. Blend the mixture with a hand blender until it is very smooth and no nut pieces are visible.
  5. 5. Pour the pistachio milk through a fine mesh sieve into a pot to remove any coarse residue.
  6. 6. Add the cream to the liquid in the pot.
  7. 7. Warm the mixture over medium heat for about 4 minutes.
  8. 8. Separate the eggs. Use the egg whites for another recipe.
  9. 9. Whisk the egg yolks in a small bowl.
  10. 10. Take 3 tablespoons of the hot pistachio cream and stir it into the egg yolks while stirring constantly.
  11. 11. Pour the egg yolk mixture back into the pot with the remaining cream.
  12. 12. Warm the cream over medium heat for 1 to 2 minutes.
  13. 13. Stir constantly until the cream thickens slightly and comes to a brief boil.
  14. 14. Remove the pot from the heat immediately so that the egg yolks do not curdle.
  15. 15. Place the pot in an ice water bath.
  16. 16. Let the mixture cool down while stirring occasionally.
  17. 17. Pour the cooled mixture into a shallow dish.
  18. 18. Place the dish in the freezer compartment for 4 to 5 hours.
  19. 19. Check the ice cream after 60 minutes.
  20. 20. When the edges start to freeze, stir the mixture well.
  21. 21. Repeat this process every 30 minutes.
  22. 22. Continue until the ice cream has the desired creamy consistency.
  23. 23. Put the cane sugar and some water into a frying pan.
  24. 24. Heat the mixture over high heat until the sugar caramelizes.
  25. 25. Toss the reserved pistachios briefly in the caramel.
  26. 26. Place the caramelized pistachios on a piece of baking paper.
  27. 27. Let the pistachios cool down completely.
  28. 28. Chop the cooled pistachios coarsely.
  29. 29. Portion the ice cream into balls.
  30. 30. Sprinkle the ice cream with the pistachio brittle.
  31. 31. Serve the ice cream in ice cream cones if desired.

Nutrition per serving