Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 15 minuti |
Ingredients
| 200 mL | whole milk microfiltered Sterilgarda |
| 100 mL | water |
| 100 g | shelled pistachios |
| 200 mL | whipping cream Sterilgarda |
| 100 g | sugar |
Preparation
- Pour the sugar and water into a saucepan and turn on the heat to low.
- Meanwhile, pour both the Sterilgarda whole milk and the Sterilgarda whipping cream into a jug.
- As soon as the syrup starts to boil, turn off the heat and let it cool.
- Pour the syrup into the milk and cream mixture and blend everything with an immersion blender.
- Transfer into a silicone mold (or ice cube trays) and place in the freezer for at least one night.
- Remove the cubes from the mold and transfer them to a food processor.
- Blend everything until you obtain a creamy mixture and add the pistachios.
- Blend again until you obtain a smooth cream.
- Transfer to a container (preferably aluminum, ceramic or glass. Avoid plastic) and place in the freezer for at least 6 hours.
- When ready to serve, remove the ice cream from the freezer 5-10 minutes beforehand and work it with a spoon, scraping it by hand until it returns to a creamy state.
- To obtain an even creamier consistency, you can pass the ice cream through the blender again with the blades.
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