One of the wonderful thing about home made ice cream is that they are so easy to make and you can have them any time you want. My favourite season for ice cream is actually winter because it melts slower and I can take my time to enjoy it.
In this post is a really quick and easy pistachio ice cream that I use my Ninja Ice Cream machine for but you can most definitely use the same base in an ice cream churner, but Ninja just makes it so much silkier and smoother in texture.
You will need to make the ice cream base in advance for it to mature in the fridge before churning. If you are using a Ninja Ice Cream Maker, you will need to let it chill in the fridge for 2 hours before transferring into the freezer for at least 12 hours until it is completely frozen.
RECIPE
PISTACHIO ICE CREAM
INGREDIENTS | QUANTITY |
Water | 295g |
Full Cream Milk Powder | 35g |
Milk Powder | 26g |
Ice cream Stabiliser | 6.5g |
Caster Sugar | 60g |
Dextrose Powder | 20g |
Invert Sugar | 9g |
Pure Pistachio Paste | 50g |
METHOD
Heat the water to 40C then whisk in the milk powders until well incorporated. Mix the caster sugar and dextrose powder together and gradually whisk into the warm water mixture. Continue to cook to 85C for 1 minute then whisk in the invert sugar and pistachio paste.
Transfer the ice cream base into a jug and emulsify for 1 minutes with a stick blender.
Store the ice cream base in the fridge to mature for at least 12 hours. If using the Ninja Ice cream Maker, transfer into the Ninja Ice cream tubs then place in the freezer until it is fully frozen.
When ready to serve, churn in the ice cream churner.
If you are using a Ninja Ice Cream Machine, remove the frozen ice cream base from the freezer and leave at room temperature for 15 minutes before processing with the gelato setting.
