This ice cream can conserve itself well and can be served throughout the whole week.
Ingredients
100 grams of almond brittle
2 eggs
30 grams of peeled pistachios
1 teaspoon of limejuice
1 tablespoon of almond liqueur
50 grams of glazing sugar
200 grams of cream
- Preparation time: 30 minutes approximately
- Freezing time: 7 to 8 hours
Preparation
- Break the almond brittle into pieces and melt it in a double boiler, or in an adequate recipient in the microwave for 1 minute. Then smooth it out.
- Mix the eggs little by little with the still hot liquid almond brittle until you acquire a smooth cream consistency.
- Grate the pistachios finely and mix them in with the limejuice and the liqueur to the almond brittle cream.
- Sift the glazing sugar.
- Beat the cream with the glazing sugar.
- Little by little add in the almond cream starting out with a spoon full and then in larger quantities.
- Immediately put the mixture into a recipient with a capacity of 1 liter and freeze it for 7 to 8 hours.
- Scoop out ice cream scoops and put the on the side of the freezer until serving time. Decorate, as you like with wafers, whipped cream and grated chocolate.
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