Pistachio Ice Cream with White Chocolate Sauce
Pistachio ice cream is a creamy, nutty treat with just the right mix of sweetness and roasted pistachios. Add a smooth white chocolate sauce on top, and you’ve got the perfect way to finish off dinner
Ice cream
Tools
Ingredients
- 100 g unsalted pistachios
3 egg yolks (approx. 50 g)
90 g granulated sugar
250 g milk
250 g heavy cream
White Chocolate Sauce
- 100 g white chocolate
100 g heavy cream
Topping
- Unsalted pistachios
Here's how
- Attach the blender to your Ankarsrum. Blend the pistachios into a fine powder.
- Switch to the whisking bowl with balloon whisks.
- Whisk the egg yolks and sugar until the mixture is light and fluffy.
- Add the pistachio powder, milk, and cream. Mix well and chill the mixture in the fridge until cold.
- Attach the ice cream maker attachment to your machine.
- Pour the ice cream mixture into the freezer bowl through the opening in the lid.
- Let the machine run at medium speed for 20–30 minutes until the desired consistency is reached.
- Chop the white chocolate into smaller pieces.
- Heat the cream in a saucepan over medium heat until it almost starts to boil.
- Remove the pan from the heat and stir in the white chocolate. Stir until fully melted.
- Let the sauce cool slightly before serving.
- Enjoy right away or place the freezer bowl with lid in the freezer for later. Serve the pistachio ice cream with the warm white chocolate sauce – and chopped pistachios if you like!