Pistachio ice cream

Course Ice cream
Cuisine Italian
Servings 6 pax


  • 500 ml Melk full
  • 1 el kardemompoeder
  • 5 pcs eierdooiers
  • 50 g Honing
  • 150 g Suiker
  • 100 g Pistachenoten some extra to garnish
  • 150 ml Room 40%
  • 0,25 tl groene kleurstof optioneel


  • Bring the milk to the boil, add the cardamom and simmer for 5 to 10 minutes.
  • In a bowl, mix egg yolks, honey and sugar until creamy. Add the hot milk slowly, beating. Pour the mixture into a pan and heat au bain marie until the mixture has become a custard, or to 83ºC. Allow to cool and stand in the fridge overnight.
  • Pout the mixture into the ice machine. Grind the pistachio nuts to a creamy mass. Beat the cream thick and lumpy. Add the pistachio nuts, whipped cream and color to the ice cream during the last 5 minutes. Serve with the chopped pistachio nuts as a garnish.
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