Add all dry ingredients to a bowl and mix well. Add the milk and pistachio butter to a high speed blender. Blend on high for 30 seconds to mix the pistachio and milk. On low speed add the dry ingredients. Run on high for one minute. On low speed add the cream and egg yolks. Blend on low for 30 seconds to incorporate. Transfer to a pan and slowly heat to 83C/181F. Pour the mix in a zip-lock bag and chill in ice water. Age in fridge overnight. Run in ice cream machine.
Edit. You can also add a little salt to bring out the pistachio flavour even more.
Ingredients
Ingredient
Weight (g)
Amount (%)
Milk (3.0%)
430.0
40.19
Cream (40.0%)
300.0
28.04
Skim milk powder
25.0
2.34
Egg yolk
34.0
3.18
Pistachio butter
80.0
7.48
Sucrose
140.0
13.08
Dextrose
60.0
5.61
Locust bean gum
0.40
0.04
Guar gum
0.40
0.04
Lambda Carrageenan
0.20
0.02
Data
Name
Amount
Butter fat
12.4 %
Total fat
17.0 %
MSNF
7.3 %
TSNF
29.9 %
Total solids
46.9 %
POD
173.3
PAC total
216.2
Freezing point
-2.8°C, 26.9°F
——
Weight
1070.0 g
Final weight
1070.0 g
Evaporation
0.0 g
Evaporation %
0.0 %
Butter fat
12.4 %
Other fat
4.6 %
Total fat
17.0 %
Sugar
18.2 %
POD
173.3
MSNF
7.3 %
MSNF/Water
13.7 %
Other solids
4.4 %
TSNF
29.9 %
Total solids
46.9 %
Water
53.1 %
Stabilizers
0.09 %
Stabilizers/Water
0.18 %
Egg yolks
3.2 %
Egg yolk lecithin
0.3 %
PAC se
216.2
PAC salt
0.0
PAC alcohol
0.0
PAC total
216.2
PAC normalized
407.6
FP SE
-2.5°C, 27.5°F
FP MSNF
-0.3°C, 31.4°F
FP Salt
0.0°C, 32.0°F
FP Alcohol
0.0°C, 32.0°F
Freezing point
-2.8°C, 26.9°F
Frozen water @-14.0°C, 6.8°F
75.3 %
Temp at 65%
-9.5°C, 14.9°F
Temp at 70%
-11.3°C, 11.6°F
Temp at 75%
-13.8°C, 7.1°F
4 thoughts on “Pistachio”
charbel charabaty
Heloo
kindly provide us with a recipe on how to do a pistachio butter
Heloo
kindly provide us with a recipe on how to do a pistachio butter
thank you
I used a pre-made butter.
You can probably google to find a recipe.
I found almond extract really helps in the flavor of this recipe.
Good tip! I’ll try that next time.