525g of semi-skimmed milk
-25g of whole milk powder
-90g of
pistcahe paste
(click on the name to get the recipe)
-150g of liquid cream
-140g of sugar
-50g of atomized glucose (or pure anhydrous glucose in pharmacies)
-4 egg yolks
-3g of ice stabilizer (superneutrose)
Put the pistachio paste, the glucose and the whole milk powder in a bowl.
Bernard’s advice
You can make this ice cream without the super neutrose, it will be just as delicious! However, with this one, it will be even creamier and will resist better to melting!