Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 15 minuti |
Ingredients
| 200 mL | whole milk microfiltered Sterilgarda |
| 100 mL | water |
| 100 g | shelled pistachios |
| 200 mL | whipping cream Sterilgarda |
| 100 g | sugar |
Preparation
- Pour the sugar and water into a saucepan and turn on the heat to low.
- Meanwhile, pour both the Sterilgarda whole milk and the Sterilgarda whipping cream into a jug.
- As soon as the syrup starts to boil, turn off the heat and let it cool.
- Pour the syrup into the milk and cream mixture and blend everything with an immersion blender.
- Transfer into a silicone mold (or ice cube trays) and place in the freezer for at least one night.
- Remove the cubes from the mold and transfer them to a food processor.
- Blend everything until you obtain a creamy mixture and add the pistachios.
- Blend again until you obtain a smooth cream.
- Transfer to a container (preferably aluminum, ceramic or glass. Avoid plastic) and place in the freezer for at least 6 hours.
- When ready to serve, remove the ice cream from the freezer 5-10 minutes beforehand and work it with a spoon, scraping it by hand until it returns to a creamy state.
- To obtain an even creamier consistency, you can pass the ice cream through the blender again with the blades.
Clean the pineapple and cut it into pieces. Pour the pineapple pieces into the blender cup and add the YoCrem Bianco Sterilgarda and the grated ginger ...
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