Simple to make and perfect for hot summer days. Another version of this delicious pistachio ice cream for you!


  • ½ liter of milk
  • ½ cup (tea) sugar
  • ½ tablespoon of neutral alloy powder
  • ½ can of condensed milk
  • ½ tablespoon of emulsifier
  • 3 tablespoons of powdered milk
  • ½ tablespoon pistachio essence
  • ½ cup chopped roasted skinless pistachios
  • Drops of green gel food coloring (optional)

Preparation Mode

  1. In the blender, place the milk, sugar, neutral alloy and blend for 5 minutes.
  2. Place in a bowl and place in the freezer or freezer for 2 hours.
  3. Remove, place in the mixer and beat with the condensed milk, emulsifier, powdered milk, essence and coloring until firm.
  4. Add the chopped pistachios and mix with a spoon.
  5. Place in a pot and place in the freezer or freezer for at least 4 hours.
  6. Serve.

Mom Tips

O emulsifier and the neutral alloy powder They are responsible for making homemade ice cream more similar to industrialized creamy ice cream.

Emulsifier: Its function is to make the ice cream mass more uniform, improving air incorporation, increasing volume and giving it an aerated appearance. This ingredient also helps to increase resistance to melting and prevents the formation of ice crystals.

Neutral binding powder: Helps keep the ice cream mass stable, leaving the texture creamier and more consistent. It also prevents the formation of ice crystals.

Yield 2 liters.

See another pistachio ice cream recipe here.


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