Intense, elegant and ultra-smooth. sugar-free pistachio ice cream puts the product at the center: real pistachio paste, milk, cream and a perfectly mastered custard base. No refined sugar, no hidden ingredients, but with a real pistachio taste, ice-cream style, sublimated by a hint of bitter almond.
Recipe for sugar-free pistachio ice cream
Portions
4
portionsPreparation time
30
minutesIngredients
250 ml whole milk
250 ml full-fream cream
2 large egg yolks
40 to 60 g sweetener sugar-free powdered
100 g of pure unsweetened pistachio paste (minimum 50 %, ideally 100 %)
A few drops of natural bitter almond flavor
A pinch of spirulina
Plain roasted pistachios (for mix-in)
Directions
- Heating liquids
Pour the whole milk and whipping cream into a saucepan. Heat gently over medium heat until lightly simmering, but never boil. - Work the yolks without sugar
In a bowl, whisk the egg yolks with your chosen sweetener until smooth and homogeneous. It won't whiten like sugar, which is normal: the important thing is that the sweetener is well dissolved. - Making the custard
Gradually pour the hot mixture over the yolks, whisking continuously to temper. Return the mixture to the saucepan and thicken over a low heat, stirring constantly, until you obtain a creamy consistency. The ideal temperature is between 74 and 79 °C, without boiling. - Add pistachios and flavourings
Remove from heat and stir in pistachio paste, bitter almond flavoring and spirulina, if using. Blend thoroughly (hand blender recommended) to obtain a perfectly smooth, glossy and homogeneous base. - Cooling and freezing
Let the mixture come to room temperature, then pour it into the jar of the Ninja Creami. Close and place in freezer for 24 heures, flat. - Ice turbining
Insert the jar into the machine and start the program Ice Cream or Gelato according to the desired texture.
Then add the roasted pistachios and use the Mix-In to keep the sparkling shine.
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