Preparation
- 1
Halve the vanilla bean lengthwise and carefully scrape out the seeds. Set both aside.
Creamy Homemade Pistachio Ice Cream with Vanilla and Cocoa Butter
1 hrs 15 min·48 ViewsTranslated
Dive into a world of unparalleled flavor with this homemade pistachio ice cream, a true masterpiece of gelato art. This recipe is based on a classic egg custard base, known for its creaminess and rich taste. The careful selection of high-quality pistachio paste and the addition of agave syrup for a gentle sweetness guarantee an ice cream that not only tastes intensely of pistachio but also has a wonderfully smooth texture. Aromatic vanilla and full-bodied cocoa butter perfectly round off the taste experience and highlight the nutty flavors. Perfect for special occasions or just to treat yourself – this pistachio ice cream will delight you!
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
5,026kcal
6 Portions · 1,160 g
Protein
57 g
Carbohydrates
309 g
Fat
393 g
Fiber
8 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Pistachio Cream300 grams
- Cocoa butter50 grams
- Cane sugar150 grams
- Agave Syrup50 grams
- Cream600 grams
- Egg Yolks4
- Salt1 pinch
- Vanilla Pod1
Preparing the Ice Cream Base
- 2
Pour the cream into a pot and slowly heat it on the stove. Make sure it doesn't boil; the temperature should reach a maximum of 60°C (140°F).
- 3
While the cream is heating, whisk the egg yolks with the cane sugar and a pinch of salt in a separate bowl until frothy.
- 4
Add the scraped vanilla seeds and the empty vanilla bean to the heated cream.
- 5
Slowly stir the whisked egg yolk-sugar mixture into the warm vanilla cream. Heat the mixture to 75°C (167°F), stirring constantly with a whisk.
- 6
Once the temperature is reached, immediately remove the mixture from the heat and remove the vanilla bean.
Flavoring
- 7
Stir in the cocoa butter until it's completely melted.
- 8
Thoroughly stir the agave syrup and pistachio paste into the warm ice cream base until everything is well combined and a homogeneous mixture forms.
Cooling
- 9
First, let the ice cream mixture cool to room temperature. Then cover it and place it in the refrigerator for at least 4 hours, but ideally overnight, so it cools completely to refrigerator temperature.
4 h
Freezing
- 10
Once the mixture is well chilled, pour it into your pre-chilled ice cream maker and let it freeze according to the manufacturer's instructions until it reaches the desired consistency.
Serving
- 11
Serve the freshly made pistachio ice cream immediately for a softer, semifreddo-like consistency, or place it in the freezer for about 1-2 hours for firmer ice cream.
2 h - 12
For decoration, chopped pistachios, a pistachio sauce (you can find a recipe for a pistachio sauce based on an English cream from me on Rocely), or simply melted white chocolate couverture are suitable.
Recommended recipes
Can't Decide What to Cook?
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.