Pistachio Ice Cream

🥘 Ingredients

• pistachios 60 g
• whole milk 490 g
• heavy cream (40% fat) 250 g
• sucrose 96 g
• glucose syrup (30 DE) 52 g
• skim milk powder 50 g
• stabilizer 1.2 g

1. 1

   Roast pistachios in the oven or in a pan .
2. 2

   Combine whole milk and heavy cream (40% fat) in a container . Add pistachios. Cover and steep in fridge overnight 12 hours .
3. 3

   Next day, strain out pistachios and save for paste or other use.
4. 4

   Mix dry ingredients: sucrose , glucose syrup (30 DE) , skim milk powder , stabilizer .
5. 5

   In a saucepan , heat the infused milk-cream mixture to 40 C .
6. 6

   Whisk in dry mix slowly. Stir constantly and heat to 83 C . Hold for 2 minutes .
7. 7

   Cool rapidly to 4 C . Mature in fridge for 4 hours .
8. 8

   Churn in an ice cream machine until soft-serve consistency.