Pistachio ice cream

dessert · ⏱ 46 min · 8 portions · 28.0 g carbs / portion · vegetarian · allergens: gluten, milk

v4 · rb0e705f985 20260727Z1751 160 g pistachio 1 l milk 🔥 preheat oven to 140°C 🔥 ⏱ 10-12 min roast pistachios until just toasted ⏳ cool roasted pistachios blitz pistachios with half the milk until completely smooth 🍳 heat milk with sugar, cream, cornflour, honey, and vanilla in a pan and whisk in cornflour 🍳 ⏱ 20 min cook custard, stirring frequently until thickened 🍳 whisk in pistachio milk then remove from heat and cool ⏳ ⏱ 3-5 h · ⏳ 4 h refrigerate or overnight until completely chilled ⏳ ⏱ 6 h freeze on a tray or overnight until firm 🔪 cut into chunks and blitz in 2 or 3 batches until completely smooth and creamy ⏳ freeze in a container until solid again then serve Pistachio Ice Cream 🎉 150 g sugar 100 ml cream 20 g cornflour 40 ml honey 1 tsp vanilla bean paste half · 500 ml milk remaining · 500 ml
http://flowcooking.food/en-us/recipe/359/pistachio-ice-cream/