Cakeshare, my recipe for pistachio magnum ice cream! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
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MAGNUM GELATO:
2 egg yolks
150g warm milk
50g sugar
1g salt
130g fresh cream
30g pistachio paste
COVERAGE:
300g white chocolate
35g cocoa butter
3g matcha tea powder
30g chopped pistachios
DOSES FOR: 8 ICE CREAMS
4 ICE CREAM SILICONE MOLD
N.B: here is my first homemade ice cream proposal of 2022. More ice cream-themed videos will be released during the summer, let me know in the comments which flavor you would like to see!
The preparation is really simple, just be careful not to overcook the custard because it could form lumps. I recommend reaching a maximum of 85 ° C and a minimum of 82 ° C, if you use a kitchen thermometer it would be better.
Make sure that the mixture is very cold before adding the semi-whipped cream, otherwise the cream would melt and the result would not be correct. I used a classic ice cream mold but you can find different shapes on the market. The rest time in the freezer is essential to easily detach the ice creams from the mold, my advice is to prepare the ice creams the day before and the next day to cover them with chocolate.
For coverage, you can use a seed oil instead of cocoa butter and a powdered green dye instead of matcha tea. Ice creams should be kept in the freezer in a container !!
EXPERIMENT AND HAVE FUN !!
#gelato #pistachio #asmr #cakeshare