Pistachio ice cream with matcha

Coconut cream, Water, Allulose, Pistachio urbech, Olive oil, Inulin, Hornbeam resin, Sunflower lecithin, The match

Combine the dry ingredients: 5 min. Mix: 5 min. Heat on the stove: 10 min. Blend or grind: 5 min. Freeze: 3 h. Whisk with a mixer: 5 min. Freeze: 3 h. Whisk with a mixer: 3 min. Freeze: 2 h. Whisk with a mixer: 2 min. Freeze: 2 h.

In a saucepan, combine coconut cream (240 g), water (80 g), almond extract (1-2 drops), and matcha (0.6 g).

Mix all the ingredients until smooth.

In a separate bowl, combine allulose (80 g), inulin (15 g), carob gum (1.3 g), and lecithin (0.8 g).

Thoroughly mix them with a spoon or whisk until the gum is evenly distributed among the sweeteners.

Add the dry ingredients to the saucepan and mix with a whisk. Place the saucepan over medium heat and continuously stir until the mixture is hot (60-80 °C). Do not boil; once the desired temperature is reached, remove from heat.

Add pistachio paste (60 g) and coconut oil (35 g) to the ice cream mixture. Blend with an immersion blender until you have a smooth and homogenous emulsion.

If you have whole pistachios, you may need to use a bar blender. Alternatively, grind the pistachios in a coffee grinder beforehand.

Taste the mixture. If you need to add sweetness, you can incorporate 0.5-1 measuring spoon of stevia. Then blend again until homogenous.

Transfer the resulting mixture to a container, cover it with a lid, and place it in the freezer for 3-4 hours to chill.

After that, take the mixture out of the freezer and stir with a spoon. Then whip with a mixer on high speed for 1-2 minutes to make it lighter and aerate it.

Close the container and return it to the freezer for another 2-3 hours.

After the time has passed, stir the ice cream again and whip with the mixer. Place it in the freezer for 2-3 hours.

Finally, stir the ice cream once more and whip it with the mixer on high speed for 1-2 minutes to achieve an airy texture and avoid ice crystals.

Your dessert is now ready for the final freeze. Scoop the ice cream into molds for popsicles or freeze it directly in the container.