Pistachio Ice Cream Base

Ingredients

  • Milk 683 g 1 lb 8 oz 62.09%
  • Milk powder 64 g 2.26 oz 5.82%
  • Sugar 170 g 6 oz 15.45%
  • Ice cream stabilizer 3 g .11 oz .27%
  • Egg yolks 80 g 2.82 oz 7.27%
  • Pistachio paste 100 g 3.53 oz 9.09%

Method

  1. Follow the modern ice cream method. Add the pistachio paste once the ice cream has cooled down completely. Pass it through a fine-mesh sieve again.
  2. Age the ice cream base for at least 4 hours before it is churned.

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