Pistachio ice-cream with brittle

Pistachio ice-cream with brittle

Total: 4 hr 35 min. | Active: 35 min.
vegetarian
Nutritional value / person: 672 kcal
, Fat: 41 g
, Carbohydrate: 69 g
, Protein: 8 g

Ingredients

4 person

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

Ice cream

3 dl water
150 g sugar
1 tsp lemon juice
100 g unsalted, shelled pistachios
2 dl full cream, whipped until stiff

Brittle

100 g sugar
3 tbsp water
20 g butter
50 g unsalted, shelled pistachios, roughly chopped
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How it's done

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Ice cream

Bring the water, sugar and lemon juice to the boil in a pan, reduce the heat, simmer for approx. 10 mins., remove the pan from the heat, puree the pistachios with the sugar syrup, leave to cool completely. Fold in the cream, place in a wide stainless steel bowl, freeze the mixture for approx. 4 hrs., stirring 3 times during that time.

Brittle

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the butter and pistachios, mix. Spread out immediately on a sheet of baking paper, cool and break into pieces.

Good to know
Serve: Using an ice cream scoop, scoop out balls, place in the cold bowls and serve with the brittle.

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