John Myers
Chocolate Pistachio Ice Cream
The perfect chocolate pistachio ice cream recipe with a picture and simple step-by-step instructions.
for decoration
- 100 g Milk chocolate with caramelized pistachios
- 2 piece Egg yolk
- 20 g Baking sugar
- 100 ml Frangelico Liquore Nocciola
- 100 g Hazelnut cream
- 100 ml Almond milk
- 500 ml Cream
- Pistachios
- Chocolate sauce
- Cream
- First of all, melt both types of chocolate in the lukewarm oven – meanwhile beat 2 egg yolks with sugar over the steam to a thick creamy mixture – add the now soft chocolate and mix both well
- Add frangelico (hazelnut liqueur) – add hazelnut cream (or nutella) and almond milk (or normal milk) and stir the mixture until smooth again
- Whip cream Steiff – add the chocolate mass and mix everything well – then pour into the ice cream maker and let freeze
- Either serve the ice cream immediately or fill the finished ice cream from the ice cream machine into silicone molds and cover them with cling film – store the ice cream in the freezer until it is needed – take it out about 20 minutes before serving, press it out of the mold and at room temperature let it thaw so that the ice cream regains its wonderful creaminess
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