Pistol ice cream
By VicentaLakin
The first time I had a pistachio ice cream was recommended by a tour tour guide in Italy! I can't forget it after I taste it! Try it at home today
Recipe Recommendations
- light cream 220 grams
- milk 100 grams
- pistachio jam 50 grams
- powdered sugar 22 grams
- condensed milk 50 grams
- sweetening
- other
- half an hour
- simple
Steps for Pistol ice cream
1
Material ready
2
Take a bowl of milk
3
Join the pistachio jam
4
Join the milk mix evenly
5
Frozen freezer
6
Light cream in the eggbath
7
Add sugar powder
8
It's not moving
9
Take out the frozen pistachio milk juice and put it in one third of the light cream
10
And pour into the eggbath, even with the remaining two-thirds of the light cream
11
Get the pre-frozen ice cream buckets out of the fridge to mix the oars and the bottom seat
12
PUT THE BUCKET IN THE HUMAN BREAD MACHINE, DROP THE LIQUID CAREFULLY, START THE IMIX BUTTON, DEFAULT 20 MINUTES
13
This is the product in 20 minutes
14
You can eat it directly, you can freeze itPistol ice cream Make Tips
This version doesn't use raw egg yolks, so there's no need to add rum either, making it more suitable for the elderly and children! If you don't have pistachio paste, just grind pistachios into powder.