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Article: Profitroles with Pistachios and Chocolate Mint Ice Cream.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2001
- Author:
CopyrightCOPYRIGHT 2001 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the ice cream, in a blender, combine the whole pistachios, chocolate mint leaves, milk, heavy cream, and powdered milk and puree until smooth, about two minutes. Transfer the mixture to a medium bowl, add the egg yolks and sugar, and whisk to combine. Bring a large saucepan of water to a simmer. Place the bowl over the hot water and whisk until the mix thickens enough to coat the back of the spoon. Remove from the heat and set aside in an ice bath until chilled. Freeze in an ice-cream machine according to the manufacturer's instructions. Transfer the mixture to a medium bowl, add the remaining pistachios and chocolate, fold to combine, and set aside in the freezer.
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