Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pistachios
Ice cream
To decorate
How it's done
Pistachios
Place the pistachios in a bowl, pour over the hot water and leave to soak for approx. 1 hr.
Ice cream
Drain the pistachios, place in a blender jar. Add the coconut cream, sugar, bitter almond extract and salt, puree until very smooth (see note).
To freeze
Pour the puree into a stainless steel bowl, cover and freeze for approx. 6 hrs., stirring thoroughly 4 times (see tip).
To decorate
Serve the ice cream in scoops, garnish with pistachios.
| Note: | I used a high-performance blender. If you are using a standard blender, you may have to switch it off from time to time and scrape the mixture downwards with a rubber spatula. |
|---|---|
| Tip: | You can also freeze the mixture in the ice cream maker for approx. 30 minutes, place it in a freezer container with a lid and freeze tightly sealed for approx. 4 hours. Follow the instructions provided by the manufacturer of the ice cream maker. |
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