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Ingredientes
- 2 c. unsalted shelled pistachios
- 2 c. homogenized lowfat milk
- 4 lrg egg yolks
- 1/2 c. sugar
- 1 c. whipping (35%) cream
- 8 ounce bittersweet chocolate, melted
- Â Â Sour Cherry Sauce
- 1 x 19 ounce jar sour cherries and their juice
- 1 Tbsp. corn syrup
- 1 x vanilla bean, scraped
Direcciones
- Chop pistachios in a food processor.
- Bring lowfat milk and 1 c. of the minced pistachios to boil in heavy medium saucepan over medium-high heat.
- Remove from heat.
- To make the pistachio custard for the ice cream: first, whisk egg yolks and sugar in medium stainless steel bowl.
- Gradually whisk in the warm lowfat milk mix.
- Return the custard to saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, till custard thickens and coats the back of a spoon, about 8 to 10 min.
- Immediately strain the custard through a sieve over a bowl which is sitting in an ice bath. (This will remove the pistachios.)
- Stir in the cream and 1/2 c. minced pistachios.
- Let cold in the ice bath, about 10 min.
- Remove from ice bath and refrigeratecustard in the refrigerator for 2 hrs.
- Freeze chilled custard in an ice cream maker according to manufacturer's instructions.
- Scoop ice cream into six balls using an ice cream scoop.
- Place on a parchment-lined baking sheet and freeze till hard, about 2 hrs.
- Put the chocolate in a small stainless steel bowl over a pan of warm water on low heat.
- Heat till melted but not warm.
- Stir.
- Let chocolate cold slightly so it is hot and not warm because if the chocolate is too warm, it will heat the pistachio ice cream.
- With a fork (or possibly 2 forks) dip each pistachio ice cream ball in the chocolate to cover.
- Place coated ice cream balls on wire rack.
- Sprinkle with the remaining 1/2 c. minced pistachios.
- Freeze again till hard, at least 1 hour.
- Remove from freezer 10 min before serving.
- Serve with hot Sour Cherry Sauce.
- Sour Cherry Sauce:Over medium-low heat, bring the sour cherries and vanilla bean scrapings to a simmer, add in corn syrup.
- Reduce slightly till thickened to a sauce consistency, about 10 min.
- Cold slightly and serve the sauce hot with the Pistachio Chocolate Tartufo.
- The melted chocolate hardens into a crunchy, heat-in-your-mouth shell on the tartufo balls - the perfect contrast to the creamy ice cream.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 676 | |
| Calories from Fat 462 | 68% |
| Total Fat 53.89g | 67% |
| Saturated Fat 27.77g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 263mg | 11% |
| Potassium 818mg | 23% |
| Total Carbs 51.16g | 14% |
| Dietary Fiber 9.8g | 33% |
| Sugars 30.8g | 21% |
| Protein 14.92g | 24% |
