Pistachio Ice Cream
- 20 cream cl liquid
- 30 milk
- 4 tablespoons sugar
- 4 yolks
- pistachio paste
- Put the bowl of the ice-cream maker in the freezer for at least 18 hours before use.
- Pour the egg yolks and sugar in a mixer bowl.
- Install the flexible beater and splash guard lid.
- Set the timer for 2 minutes and the speed on 2.
- Add the milk, cream.
- Set the temperature to 180 u0b0F, the timer for 8 minutes and the speed "\Mixture1"\.
- Once finished cooking, pour the mixture into a bowl and let it cool in the fridge.
- The preparation must be cold before being poured into the ice cream maker.
- Install the cooling bowl.
- Adjust the speed to 3, timer to 15 minutes.
- Pour the cream into the bowl by opening the lid.
- Add the pistachio paste (+ or - 3 tablespoons, taste and adjust to your taste)
- If you find that the color is too pale, put 1 drop of yellow and 1 drop of blue food coloring.
- Set the timer for 5 minutes and the speed on 3.
- Place in freezer.
cream, milk, sugar, yolks, pistachio paste
Taken from www.yummly.com/recipe/Pistachio-Ice-Cream-2046447 (may not work)