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Related CoursesThe Whole Scoop
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!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Tablespoon vanilla bean paste BUY
- 300 Grams milk
- 100 Grams raw caster sugar BUY
- 3 large eggs
- 200 Grams Pistachio Praline Recipe
- 500 Grams cream
- 1 Teaspoon almond extract (optional)
Place vanilla bean paste, milk, sugar and eggs into Thermomix bowl and cook 8 min/80°C/speed 4.
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.
Cool completely...I mean fridge cold, then pour into churner and follow manufacturers instructions for churning.
Fluffy, creamy, pistachio green, the texture of gelato, the fat of ice cream.
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