Fig & rosewater ice-cream with crushed pistachios & dark chocolate
- 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%)
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/ MariannaF
Products on offer for pastry and ice cream Pistachio,Pistachio Raw Pasta Sicily,Pasta pure pistachio,pistachio cream fillings , Panettone Artisan pistachio,Bronte pistachio penne,Pistazien Bronte
The chopped pistachios to decorate and enjoy your best recipes
Small pistacchio and almond dessert cakes from Bronte,refined sicilian dessert cake
This pistachio cream satisfies even the most refined palates
Buy pistachios from Bronte online Nuts For Sale,Green Pistachio,Good quality,Recipes,Cookies,Spreadable Cream,Chopped,Ice Cream,Sicilian Paste 100%,Fruit plants exporters,Crushed