Pistachio Ice Cream Base - 1 kg bucket

100% PISTACHIO.
Pistachio Origin: EU, non-EU.

Consumer warnings:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

(average values ​​per 100 g)*: Calories 577 Kcal/2414 KJ, Fat 48.4 g, Saturated fat 6.13 g, Carbohydrates 15 g, Sugars 9.7 g, Protein 20.6 g, Fiber 10.8 g, Salt 0.015 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

24 months from the production date.
Keep the Base for Pistachio Gelato in a cool, dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Make sure that the product is homogeneous before each use. If the product has a separation between the solid phase and the oil, this indicates the absence of additives. To mix the product, just use a spatula or a blunt utensil and mix with circular movements, bringing the product from the bottom to the surface. Always start with vertical movements, from top to bottom, then use circular movements until the cream is well blended.

How to make Pistachio Gelato with an ice cream maker: 90g of Base for Pistachio Gelato, 600ml of milk, 250ml of fresh cream, 150g of sugar. Combine the milk, cream and sugar in a small saucepan over low heat and stir until the sugar dissolves. Turn off the heat, add the Pistachio Paste, mix well and let the mixture cool. Once cold put it in the fridge, after 2 hours it will be ready for your ice cream maker.

How to make Pistachio Ice Cream with Thermomix: 90g of 100% Pistachio Cream from Sciara, 300ml of milk, 250ml of fresh cream, 100g of sugar, 1 egg yolk, 1 pinch of salt. Work the yolk, milk, cream, sugar and a pinch of salt at 90 degrees and speed 4 for 7 minutes. Add the 100% Pistachio Cream and mix for half a minute on speed 3. Let the mixture cool. Once cold, put it in the fridge, after 12 hours, before serving, cut the mixture into pieces and mix it at speed 6 for 15 seconds, so that it is creamy.

How to make Furbo Pistachio Gelato: 90g of our Pistachio Paste, 170ml of milk, 400ml of cream, 100g of sugar. Heat the milk slightly, add the sugar and the 100% Pistachio Cream, mix well and leave to cool. If you want, also add a sachet of vanillin and 2 tablespoons of Sambuca which will make the ice cream creamy even if kept in the freezer. Whip the cream well and add the mixture with the Pistachio. Pour the mixture into a container and leave it to rest in the freezer overnight.

How to make the Pistachio Granita: 90g of Base for Pistachio Gelato, 200g of granulated sugar, 800ml of water. In a small saucepan over low heat, prepare a syrup by dissolving the sugar in the water. Turn off the heat and add the Pistachio Paste. Mix and leave to cool to room temperature. Put the mixture in the freezer in a large container, initially taking it out from time to time to break up the ice crystals that are forming. The next day, break the ice, blend it and serve the delicious Sicilian granita.