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Sunday, 29 March 2015 00:00

Fig & rosewater ice-cream with crushed pistachios & dark chocolate

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Fig & rosewater ice-cream with crushed pistachios & dark chocolate

Ingredients:

- 4 egg yolks
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- Figs (peeled)
- 2 table spoons rose water
- Crushed pistachios
- Dark chocolate chips (70%)
 

Preparation:

Step 1: Mix the egg yolks, peeled figs and sugar in a bowl. In a pot, bring the milk, cream, and rosewater to boil. Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.

Step 2: Return to heat and continue to stir until the cream starts to thicken.

Step 3: This stage of cooking is known as la nappe which is achieved between 82-85C.

Step 4: If the cream is not heated sufficiently, the ice-cream will be thin and watery.

Step 5: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.

Step 6: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes chips before churning.

Fonte autore:http://swirlandscramble.blogspot.it/



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