Pistachio ice cream

Pour the milk in a saucepan (keep by three tablespoons), join the stick of vanilla and bring to a boil; then levatelo by the fire.

Shelled eggs separating egg whites from the yolks; put them in a large bowl, pour with rain 140 g sugar and beat them with an electric whisk until a creamy swells and frothy.

Always continuing to whip at minimum speed together milk, pouring it with a tbsp in small doses; then let the mixture aside momentarily.

Shelled pistachios and place them in the mortar together with almonds; join also the sugar and remaining milk and pounded vigorously until a thick batter.

Now transfer the cream previously prepared in a small saucepan (or in a pan of tinned copper) and cook in a water bath by immersing the Pan in a larger pan half full of water to boiling and stirring continuously light on very low flame.

When the cream has thickened, veiling the spoon, levatela from heat and add the mixture of pistachios and almonds, mixing with care: the mixture will have a slight greenish.

As soon as the cream is cold pour into ice cream maker and move into the freezer, finalizing the preparation in accordance with the instructions of your device.

If you don't have electrical equipment but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of ice formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

With a stirring regularly carried out all elements are best amalgamated and the ice cream is frozen.

Serve the pistachio ice cream ' in individual cups, having shaped balls with a special tool, or ' egg ' with the help of two spoons.