Pistachio
Ingredients
g
Scaled from the original 1070 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 430 | 40.19 |
| Cream | 300 | 28.04 |
| Skim milk powder | 25.0 | 2.34 |
| Egg yolk | 34.0 | 3.18 |
| Butter | 80.0 | 7.48 |
| Sucrose | 140 | 13.08 |
| Dextrose | 60.0 | 5.61 |
| Locust bean gum | 0.40 | 0.04 |
| Guar gum | 0.40 | 0.04 |
| Lambda Carrageenan | 0.20 | 0.02 |
| Mix weight | 1070 g | 100 |
Method
- Add all dry ingredients to a bowl and mix well.
- Add the milk and pistachio butter to a high speed blender.
- Blend on high for 30 seconds to mix the pistachio and milk.
- On low speed add the dry ingredients.
- Run on high for one minute.
- On low speed add the cream and egg yolks.
- Blend on low for 30 seconds to incorporate.
- Transfer to a pan and slowly heat to 83C/181F.
- Pour the mix in a zip-lock bag and chill in ice water.
- Age in fridge overnight.
- Run in ice cream machine.
