Pistachio Praline Ice Cream
The ice cream or gelato flavour I default to if available (and it always is in Europe) is Pistachio! The Italians do it very well, the French have Pistachio down perfectly and it all comes back to the pistachios or the pistachio paste. SO, we made our own. I do eat it from the jar. It is so delish! This recipe is super creamy, simple with or without a churner, but easier with one. Happy Summer Days ahead!
Make sure you check out some of my other yummy ice cream flavours...we literally wrote the book on Thermomix ice cream!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Tablespoon vanilla bean paste BUY
- 300 Grams whole milk BUY
- 100 Grams raw caster sugar BUY
- 3 eggs
- 200 Grams Pistachio Praline Recipe
- 500 Grams cream BUY
- 1 Teaspoon almond extract (optional)
Do
- 1
Place vanilla bean paste, milk, sugar and eggs into Thermomix bowl and cook 8 min/80°C/speed 4.
- 2
Allow to cool until temperature registers 50°C. Add pistachio praline paste and blend 10 sec/speed 10. Add cream and almond extract and blend 10 sec/speed 7.
- 3
Cool completely...I mean fridge cold, then pour into churner and follow manufacturers instructions for churning.
- 4
Fluffy, creamy, pistachio green, the texture of gelato, the fat of ice cream.
Served with
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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
