Pistachio Ice Cream with Edible Flowers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 804 cal. | (38 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 35.5 μg | (79 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 615 mg | |||
| Complete sugar | 59 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- ¼ l Whipped cream
- ½ l milk
- 7 egg yolks
- 180 grams sugar
- 100 grams ground Shelled pistachio
- 2 Tbsps honey
- 20 grams finely chopped Shelled pistachio
- Flowers (to sprinkle)
Preparation steps
Cut the vanilla bean lengthwise and scrape out the vanilla paste. Place the vanilla bean and the vanilla paste in the milk and cream. Bring to a boil. Stir the egg yolks with the sugar in a bowl until creamy. Stream the hot boiling milk in a thin stream into the egg yolks. Put everything back in the pot and remove the vanilla bean. Add the crushed pistachios and stir over low heat with a wooden spoon until the cream begins to thicken. Do not let boil.
Cool the pistachio cream in an ice water bath, stirring occasionally. Mix the chopped pistachios with the honey and fold into the ice cream base. Transfer the ice cream base into an ice cream maker and spin according to the manufacturer's directions. Without an ice cream machine, transfer into a shallow metal tray. Place in the freezer and stir every half hour until thick.
Makes approximately 18 servings, or 1 liter (approximately 4 cups) of ice cream. Place 4 scoops of ice cream in a bowl and serve sprinkled with flowers.
