Francisco Migoya

Pistachio Ice Cream Base

Preparation info
  • Yield:

    1.1 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Milk 683 g 1 lb 8 oz 62.09%

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.