Ice Cream - the perfect treat on the planet who love both children and adults.History of the recipe is surrounded by legends and guesses.The earliest mention of this famous dessert dates back to Nero, who ordered his subordinates to bring ice from the mountains and mix it with fruit additives.In the annals there is evidence that the Chinese emperor knew how to cook a treat of ice and milk.Reliable sources of further history of ice cream is not, but, most likely, then this dessert migrated from China to Europe.According to one legend, he contributed to this traveler Marco Polo.In Europe, the ice cream was originally circulated in France and Italy.Later, the recipe of this delicacy was in other countries.Today we talk about this wonderful desserts like pistachio ice cream.
birthplace of modern ice cream
Italy is famous worldwide for its exquisite cuisine and is considered the birthplace of modern ice cream.A popular delicacy in this country is a leader in quality and diversity of varieties.Italian pistachio ice cream became popular we have only a couple of years ago, although its recipe dates back several decades.This exquisite dessert quickly won the hearts of a sweet tooth with its unique rich taste of nuts.Many believe that the technology of its preparation is complicated, but in fact pistachio ice cream can be easily prepared at home.The most important thing - to find 110 grams of purified unsalted pistachios, which will give an exclusive flavor, aroma and color of the cult dessert.In the production of ice cream with pistachios will take a little more time than usual to create, butter, but it's worth it.
ice cream
So, prepare ice cream at home.In order to prepare it, you need a very heavy cream (30% fat), two medium-sized eggs, a glass of milk fat, 100-150 grams of pistachios 100 grams of powdered sugar, one and a half teaspoons of starch, half a teaspoon citric acid.For better
connection components need to be slightly warmed milk.At the same time, separate the yolks from the whites.First stir with powdered sugar to the state of the foam.Gradually introduce the starch and very slowly pour a little warmed milk.Clean and grind in a blender Pistachios.Put the pan with the egg yolks in a water bath and add the nuts, stirring all the time.Boil milk and eggs until thick mass of 15 minutes, not forgetting all the while stirring.Set aside or remove the cooling in the refrigerator.Separately, whisk in a thick foam egg whites with citric acid, gradually add a little powdered sugar.In another bowl, beat the cream.Cool the mass with pistachios and a little whisk cream mix again thoroughly mixed, add proteins and mix again.The resulting mass is poured into a convenient form, and put in the refrigerator for at least 6 hours.Every half hour, take out and stir for ice cream soft texture without ice crystals.Pistachio ice cream is ready!
