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  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.

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  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

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  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.

     

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Saturday, 21 March 2015 00:00

Pistachio ice cream, made with the famous pistachios from Bronte

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Pistachio ice cream, made with the famous pistachios from Bronte 

80 grams of Pistachio nuts, shelled and finely chopped
240 milliliters of Whole milk
200 milliliters of Cream, fresh
80 grams of Sugar
2 Egg yolk


Blend the pistachios in a food processor and add 4 tablespoons of milk until you obtain a creamy mixture.

In a saucepan mix the milk (200 ml) and cream and heat over low heat. Add the pistachios. Measure the temperature with a cooking thermometer. It should not exceed 85 °C (185 °F). Cook for 5-6 minutes. Remove from the heat and let rest for 45 minutes.

Beat the egg yolks and the sugar with a wisk. The yolks should be creamy and pale yellow.

Heat the milk, cream and pistachios mixture again to reach the temperature of 85°C (185°F). Filter using a sieve. Add the milk to the egg yolk mixture, stirring slowly. Cook for a few minutes then remove from the heat and let cool completely, stirring a few times with a spoon.

If you have an ice cream maker pour the mixture into ice cream maker and follow the instructions.

If you do not have an ice cream maker, pour the mixture in a suitable container and store in the freezer for at least three hours. Remove from the freezer, stir and put back in the freezer for another three hours. At this point, the ice cream is ready. To give it a creamier texture blend for a few seconds and then put in the freezer for about 10 minutes.

Fonte:http://worldrecipes.expo2015.org/en/recipe-pistachio_ice_cream_9038.html



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