Aggiornato il: lug 14
300 ml whole milk
500 gr panna (liquid cream)
120 gr sugar
150 gr. pistachio cream ( in Italy it is sold in a jar)
1 egg yolk
How to procede:
Mix the sugar with the yolk in a bowl.
In another bowl mix the pistachio cream with the milk, then add the liquid cream.
Add the two mixtures and stir gently and make it smooth.
Refrigerate for two hours.
Put it in the gelatiera for 40 minutes ( that's how mine works).
Then put in a plastic container in the freezer for at least 4 hours!
You may sprinkle some pistachio grains on top of it upon serving.