The Agrisicilia team
Ingredients
250 g of whole milk
250 g of fresh cream for desserts
100 g of icing sugar
1 teaspoon of vanilla extract
1 teaspoon of honey
Milk and cream will be enough to prepare a strategic base that will become the springboard for many flavors and experiments with creams and fruit.
Today with this base I added two generous spoonfuls of GREEN PISTACHIO CREAM OF BRONTE D.O.P. with an intense and full-bodied taste I then prepared two delicious glasses with shortcrust pastry crumble, ice cream, additional spoonfuls for variegating and finished with crumble and pistachio grains and without any particular effort here is a perfect dessert to be enjoyed on the terrace looking at the sea.
Instructions
1. Pulverize the sugar in the Thermomix at speed. turbo. Add cream and milk and start with the butterfly for 60 sec. speed 4.
2. Pour the liquid into the ice cube trays and freeze. When frozen, insert into the jug and start at speed. 3 with the help of the spatula, while crumbling and amalgamating increase the speed always using the spatula to move and bring towards the center. Increase to speed 7/ 8 with a spatula until the soft consistency of the ice cream is obtained.
3. Pour into a container and place in the freezer until use.
4. This fior di il latte neutral flavor can be enriched with chocolate drops, always added to the Thermomix with the creamy consistency of hazelnut or pistachio cream and if you want fruit ice cream, add previously frozen fruit. In this case, do it in two times using half of the cubes and the fruit to be able to brush more easily and not to overload the blades.
Final result
