Try this delicious Italian ice cream with an intense pistachio flavor, learn to make it step by step without the need for an ice cream machine. You'll love it!
Heat and mix with the help of a whisk the low-fat heavy cream with the low-fat milk, monk fruit, and egg yolks in a small pot, then gradually add the ground pistachios and keep on the heat for 10 minutes, or until it reaches 85 °C; remove from heat, cover, and let it rest until it cools down. Strain.
Whip the low-fat heavy cream with green food coloring and pistachio essence for 5 minutes, then add the pistachio mixture and whip for another 15 minutes.
Pour the ice cream mixture into a container, sprinkle with pistachios, and freeze for 6 hours.
Serve in cones and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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