Whipped egg white or custard base, low in sugar, with or without an ice cream maker.
Take the pots out 10 to 15 minutes before serving. That is when it turns into ice cream: hard straight out, melting a quarter of an hour later.
A tablespoon of rum or whisky in the yolks. Alcohol does not freeze: the ice cream stays softer, with no extra sugar.
Cold dulls sweetness, not bitterness: the chocolate comes through stronger than in the mousse. With an 88%, that is rather an asset.
Pistachio comes out beige-green: that is its real color, the bright green of shop ice cream comes from a dye. The purée must be 100% pistachio: the shelf's « pistachio cream » is a spread, 45% sugar. It is not in the database: its values are those of roasted pistachio, which is all it is made of.
Vanilla needs more whipped cream. Chocolate and pistachio bring their fat, which holds the ice cream together; vanilla brings only its flavor. The whipped cream takes over, hence the larger amount. The little black specks are the seeds from the pod: vanilla extract works too, a teaspoon per pod, but without them.
| Per serving | Per 100g | |
|---|---|---|
| Carbs | — | — |
| Fat | — | — |
| Protein | — | — |
| Kcal | — | — |