6 Serves
365 Mins
Warm the heavy cream and sugar in a saucepan until the sugar dissolves and the cream is steaming, but do not let it boil.
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
157 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
433 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
71 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
25 g / 20 gCholesterol
857 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Whisk the egg yolks in a bowl, then gradually add the warm cream to temper them.
Return the mixture to the saucepan and cook gently, stirring with a wooden spoon, until the custard coats the back of the spoon.
Remove the custard from the heat and whisk in the pistachio paste until completely smooth.
Cool the base, cover it, and chill it thoroughly before churning.
Churn the cold base in the ice cream machine until thick and creamy, then serve or freeze briefly for a firmer scoop.
3
g50
g10
g
