Enjoy the delicious combination of salted caramel ice cream that is creamy, pistachios that are crunchy, and rosemary that smells great.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup water. 1/2 teaspoon sea salt. 4 large egg yolks. 1/2 cup roasted pistachios, chopped. 2 tablespoons fresh rosemary, finely chopped.
Instructions: Heavy cream and milk should be mixed in a saucepan. Put it on medium heat and heat it until it starts to steam, but not boil. Put sugar and water in a different saucepan. Don't stir it while it's cooking over medium heat until it turns a deep amber caramel color. Take the caramel off the heat and slowly add the warm cream mixture while whisking. Watch out, it might bubble up. Put the pan back on low heat and stir the caramel until it's all gone. Whisk egg yolks in a different bowl. Pour in a little of the warm caramel mixture at a time while whisking the eggs all the time. Put the egg mixture that has been tempered back into the saucepan with the rest of the caramel mixture. Keep stirring the mixture over low heat until it gets a little thicker and covers the back of a spoon. Take it off the heat and add the sea salt. Let the mixture cool all the way down, then put it in the fridge for at least 4 hours, or until it's cold. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Just before it stops churning, add the chopped pistachios and rosemary. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for about 4 hours or overnight, until it is firm.
Prep Time: 20 minutes
Cook Time: 20 minutes
LA BOTTEGA DEI MAGHI edicola
