I love homemade ice cream, taste is so amazing 🙂
Bring the milk to the boil, stir in the ground pistachios, simmer for 2 minutes, and remove from the heat. Set the mixture aside to infuse for 30 minutes, then strain it through a fine sieve.
Beat the egg yolks, sugar and salt together until the mixture is very pale and the whisk leaves a trail. Slowly add the warm flavoured milk, whisking all the time. Return the mixture to the pan and cook over a very low heat, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Set the custard aside and stir occasionally as it cools.
Add the almond essence to the cool custrad, stir well. Pour into freezer trays and still-freeze, whisking the mixture once or twice during freezing.
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