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Credit: Mathilde de l'Ecotais

Pistachio ice cream

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Ingredients (10 people)


Step 1: Preparing the cake layer

Beat the eggs together with some of the sugar, until light in color. Sift together flour and potato starch, and add to the egg yolks. Beat egg whites into peaks, stiffen with remaining sugar, and gently fold into the batter. Spread the batter in a thin, even layer on a sheet of parchment paper, powder with confectioners’ sugar, pre-heat the oven to 390°F (200°C) and bake for about 10 minutes. Set aside.

Step 2: Preparing the pistachio ice cream and the pastry cream

Combine all the ingredients for the ice cream, heat to 181°F (83°C) in a double boiler, then cool immediately to 39°F (4°C). Let sit, process in the ice cream maker, and set aside.

Prepare the pastry cream and let cool. Keep refrigerated until needed.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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