John Myers
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Pistachio Ice Cream, Brownie, Hot Raspberries
The perfect pistachio ice cream, brownie, hot raspberries recipe with a picture and simple step-by-step instructions.
Pistatzi ice cream:
- 200 ml Cream
- 200 ml Sweetened condensed milk
- 200 ml Whole milk
- 2 tbsp Vanilla sugar
- 90 g Pistachio pulp unsweetened
- 30 g Chopped pistachio nuts
- 30 Pc. Pistachio nuts
- 0,5 tsp Fleur de sel
Hot raspberries:
- 200 g Raspberries fresh
- 800 g Frozen raspberries
- 1 tbsp Vanilla sugar
- 1 tbsp Lime juice
Brownie (about 24 pieces):
- 400 g Dark chocolate
- 70 g Butter
- 180 g Sugar
- 2 tbsp Instant coffee (drink)
- 2 Pc. Eggs
- 135 g Flour
- 0,25 tsp Salt
- 1 tsp Baking soda
Pistatzi ice cream:
- Mix the condensed milk with pistachio pulp in the food processor or with a hand mixer to a homogeneous mass. Add the vanilla sugar, whole milk and cream and pour everything into a prepared ice cream maker. Just before the ice cream has reached its final consistency, add the pistachio nuts and salt and let freeze briefly. Put in a freezer-safe container and freeze overnight.
Hot raspberries:
- Wash the fresh raspberries and drain them in the colander. Bring the frozen raspberries to the boil with vanilla sugar and add lime juice to taste. Strain the raspberry puree through a mill / Flotte Lotte (with a fine perforated disk) into a bowl. Pour seedless raspberry puree into glasses using a funnel and heat before serving and add fresh raspberries.
Brownie:
- Preheat the oven to 190 degrees. Grease a 23 x 23 cm baking pan or 24 ovenproof glasses with a content of 80 ml. Melt 200 g of the crumbled chocolate, butter, sugar and coffee in a saucepan. (Careful, chocolate burns easily). When the mixture has cooled down, stir in the eggs. Now add the chopped chocolate, flour, salt and baking soda and stir in briefly. Put the dough in the baking pan and smooth it out. Bake on the middle rack in the 23 mm pan for about 25 minutes. Bake in the jars for only 12 minutes (stick test) and then allow to cool.
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