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PISTACHIO ICE CREAM
Ingredients: ½ liter of whole milk, 50ml of single cream, 4 egg
yolks, 90g of pistachio paste.
In a pan, mix the milk and the cream and bring to a boil.
Remove the milk and cream mixture from the heat and fi lter it.
In a mixing bowl, beat the egg yolks with the sugar.
Progressively add the milk and cream mixture to the egg and
sugar mixture while beating.
Pour it into the pan and cook the mixture over a low heat, stirring
constantly, until the foam has disappeared and the mixture
covers the spoon.
Then put the custard through the strainer and put it in a cold
mixing bowl to stop the cooking.
Add the pistachio paste.
Leave it to cool for at least 30 minutes in the refrigerator before
turning the mixture in the ice-cream maker.
N.B.: You can fi nd pistachio paste in delicatessens or Middle
Eastern grocery stores.
To make about 300g of pistachio paste yourself: 125g of blanched
pistachios, 75g of blanched almonds, 35g of granulated sugar,
75g of peanut or almond oil.
Toast the almonds and the pistachios separately in the oven
(15 minutes at 160°C).
Let them cool and then fi nely grind them. Add the sugar. Mix.
Add the oil and mix until the mixture is perfectly homogeneous.
RASPBERRY SORBET
Ingredients: 1kg of raspberries, 1 lemon, 200g of sugar.
Using a vegetable mill equipped with a fi ne screen, crush the
raspberries in order to obtain a fi ne purée with no seeds.
Add the lemon juice and the sugar.
Cook the preparation for a few minutes on a low heat to melt the
grains of sugar.
Leave it to cool for at least 30 minutes in the refrigerator before
turning the mixture in the ice-cream maker.
N.B.: You can replace the raspberries with blackberries!
PEACH SORBET
Ingredients: 5 very ripe peaches, 20cl of water, 90g of sugar,
Juice of one half lemon.
Boil a large pan of water and then poach the whole peaches for
5 minutes.
Peel the peaches (the skin will come off easily), pit them and mix
them.
Separately, make a syrup by putting the sugar and water on an
average fl ame until the sugar is completely dissolved
Mix the peach purée, lemon juice and the syrup.
Leave it to cool for at least 30 minutes in the refrigerator before
turning the mixture in the ice-cream maker.
