Indulge yourself in this cold deliciousness!
And enjoy your Summer!
Ingredients:
▪️ 3 cup cold heavy whipping cream
▪️ 3 tsp vanilla essence
▪️1/2 cup powdered sugar
▪️1/2+1/4 cup sour cream
▪️1/2 cup pistachio powder
▪️1/2+1/4 cup condensed milk
For the stabilizer:
▪️ 1.5 tsp unflavored gelatin
▪️ 1.5 tbsp hot water
Directions:
▪️ Take a bowl, already cooled down in the refrigerator. The metal whisk of the beater you wanna use should also be cold.
▪️ Now pour the cold heavy whipping cream in the bowl.
▪️ Start beating, initially at low speed, then
speed up gradually to medium and eventually to high. It may take 4-5 minutes in total.
▪️ Add vanilla essence and the powdered sugar once the mixture is thick a bit.
▪️ After a few seconds, add sour cream and then pistachio powders.
Continue beating.
▪️ Prepare the stabilizer now. Mix
gelatin and hot water together.
▪️ Pour the warm gelatin to the mixture and continue beating at high speed.
▪️ Add condensed milk and beat until it’s the stiff peak.
▪️ Transfer the mixture to the storage container of your choice, refrigerate for 2 hours. And your ice cream is ready to enjoy!
▪️ Once the ice cream mixture is ready, transfer that quickly from the bowl to the refrigerator.
▪️ Fast freezing prevents the existing air bubble from getting bigger. The faster the mixture freezes, the smaller the ice crystals would be, resulting in a creamier texture!
▪️ The right placement of the ice cream in the refrigerator is also crucial! Try to store it in the back for stable temperature while freezing. Temperature fluctuations also yield larger ice crystals!
▪️ Use an airtight storage container. You can seal the top, using a plastic wrap before closing the lid.
▪️ Using Stabilizer is important because that limits the ice crystal growth and sizes of the air bubbles which results in smoother ice cream.
▪️ But over stabilization can make the ice cream texture chewy and gummy. So be careful about that!
▪️ Stabilizers slow down the melting process as well. Which is great!
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