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Pistachio Ice Cream Kit

Regular price €21.90 EUR
Regular price Sale price €21.90 EUR
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The real Pistachio Ice Cream at home!

Thanks to our practical Kit you can make an irresistible Pistachio Gelato in a few simple steps, with the ice cream maker, with the Bimby, but even if you don't have any specific equipment!

Inside the pack Pistachio Ice Cream Kit you will find:
- 1 jar of 90 g of 100% Pistachio Cream (pure pistachio paste)
- 1 pack of 1 lt of Fiordilatte
Base - 1 jar of 100 g of Pistachio Granella
- Instructions for use.
Our Kit is useful to make 1 kg of Pistachio Ice Cream.

How to make Pistachio ice cream with the ice cream maker:
(doses per 1 kg of ice cream)
Shake vigorously the Fiordilatte Base pack.
Then open the package and pour the contents into a bowl.
Add the entire contents of the 100 % Pistachio Cream jar and mix the two ingredients well.
Pour into your ice cream maker and wait for the preparation time (10 to 30 minutes) depending on your appliance.
Then decorate your Pistachio Ice Cream with the delicious Granella... and the Pistachio Ice Cream is served!

How to make Pistachio ice cream without ice cream maker:
(doses per 1 kg of ice cream)
In a container combine the entire contents of the Fiordilatte Base with that of 100% Pistachio Cream.
Mix carefully with a mixer and then transfer the mixture into a container.
Let it rest in the freezer for 6/8 hours, stirring occasionally until the desired consistency is obtained.
Finally, garnish the Pistachio Ice Cream with the Granella.

How to make Pistachio Ice Cream with Bimby:
(doses per 1 kg of ice cream)
Insert the Fiordilatte Base and the 100% Pistachio Cream in the jug and mix 5 min. a vel. 4.
Then pour the mixture into a container (preferably tinfoil) and put it in the freezer to freeze for at least 3 hours.
Remove the ice cream from the freezer, cut it into large pieces, put them in the jug and stir for 20 sec. on vel. 7 and 10 sec. on vel. 4, spatula.
Serve in cups decorating with Pistachio Grain.

Let's discover together the ingredients of our Pistachio Gelato Kit:
- The 100% Pistachio Cream will give your gelato all the unique and intense taste of real pistachio.
- The Fiordilatte Base is a ready made base enclosed in a comfortable and hygienic 1000 ml brik. The mixture comes from a unique recipe made with selected ingredients: fresh Italian milk, cream, sugar.
- Granella di Pistacchio is the precious touch that will make your Pistachio Gelato irresistible.

Also available in Hazelnut flavour.

Ingredients 100% Pistachio Cream: 100% Toasted Pistachio.
(Allergens present are highlighted in italics).
Gluten free.

Fiordilatte Base Ingredients: fresh pasteurized milk (70%), sugar, cream, milkprotein, dextrose, glucose syrup. Emulsifiers: mono and di-glycerides of fatty acids, sucrose esters of fatty acids. Stabilisers: guar gum, locust bean gum, carboxymethylcellulose.
(Allergens present are highlighted in italics).
Gluten-free, without added colorants, preservatives and flavourings.

Ingredients Pistachio Granella: 100% Pistachio.
(In italics are highlighted the allergens present).
Gluten-free.

Expiry date 100% Pistachio Cream: 12 months from the date of production.
Store in a cool, dry place.
The product will keep intact for up to 3 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Expiry date Fiordilatte Base: 3 months from the date of production.
Store in a cool and dry place.
After opening, store in the fridge and work within 4 days.

Expiry date Pistachio Grain: 12 months from the date of production.
Store in a cool and dry place and away from light.
The product will keep intact for up to 3 months after opening, provided the above storage requirements are met.

Ingredients

100% PISTACHIO Cream: 100% Roasted Pistachio.

Fiordilatte base: pasteurized fresh MILK (70%), sugar, MILK cream, MILK proteins, dextrose, glucose syrup. Emulsifiers: mono and di-glycerides of fatty acids, sucrose esters of fatty acids. Stabilizers: guar gum, locust bean gum, carboxymethylcellulose.

Pistachio grain: 100% PISTACHIO.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information



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

Shelf-life

100% Pistachio cream: 12 months from the production date. Keep in a cold and dry place. The product will keep intact for up to 3 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.

Fiordilatte base: 3 months from the production date. Keep in a cold and dry place. After opening, keep refrigerated and work within 4 days.

Pistachio grains: 12 months from the date of production. Store in a cool, dry place away from light. The product will keep intact for up to 3 months after opening, provided that the above storage requirements are met.

How to use

How to make Pistachio Gelato with an ice cream maker:
(doses for 1 kg of ice cream)
Shake the can of Base Fiordilatte vigorously.
Then open the package and pour the contents into a bowl.
Add the entire contents of the 100% Pistachio Cream jar and mix the two ingredients well.
Pour into your ice cream maker and wait for the preparation time (between 10 and 30 minutes) depending on your appliance.
Then decorate your Pistachio Gelato with the delicious Granella... and the Pistachio Gelato is served!

How to make Pistachio Gelato without an ice cream maker:
(doses for 1 kg of ice cream)
In a container, combine the entire contents of the Fiordilatte Base with that of the 100% Pistachio Cream.
Mix carefully with a mixer and then transfer the mixture into a container.
Leave to rest in the freezer for 6/8 hours, stirring occasionally, until the desired consistency is obtained.
Finally, garnish the Pistachio Gelato with the Granella.

How to make Pistachio Ice Cream with the Thermomix:
(doses for 1 kg of ice cream)
Put the Fiordilatte Base and the 100% Pistachio Cream in the mixing bowl and mix for 5 min. at speed 4.
Then pour the mixture into a container (preferably foil) and put it in the freezer to freeze for at least 3 hours.
Remove the ice cream from the freezer, cut it into large pieces, place them in the mixing bowl and stir for 20 seconds. at speed 7 and 10 sec. at speed 4, spatula.
Serve in bowls decorating with chopped pistachios.

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