Glace au chocolat éclats de pistaches
Voilà une recette à tomber à la renverse que Mme Gourmande m’a gentiment offerte lors du concours « Souvenirs d’enfance » l’année dernière.
Personnellement, j’adore le chocolat mais pas vraiment en glace, or là, personne ne peut y résister ! 😉
Merci Mme Gourmande ! Je n’arrête pas de réaliser cette recette en alternant les parfums (ici, j’y ai intégré des pistaches à la place du pralin).
Ingrédients
550 ml de lait
550 ml de crème liquide entière (minimum 30% MG)
190g de sucre vanillé (maison si possible)
150g de cacao en poudre non sucré
2 gros œufs
2 jaunes d’œuf
280g de bon chocolat noir
75g ou + de pistaches concassées non salées (ou de pralin maison ou autre)
Préparation
1. Faites chauffer le lait et la crème dans une casserole, ajoutez le sucre vanillé.
2. Battez les œufs avec le cacao. Versez-y un peu du mélange de lait/crème chaud. Continuez de battre.
Attention de ne pas tout verser la chaleur ferait coaguler trop rapidement les œufs créant des grumeaux.
3. Ajoutez à la préparation lait/crème, le chocolat en morceaux.
Une fois que tout le chocolat est fondu, ajoutez le mélange oeufs/cacao en continuant de brasser.
4. Faites cuire le mélange sur feu doux pour qu’il devienne un peu plus épais.
5. Mettez la préparation dans un bol, recouvrez de film alimentaire et mettez au réfrigérateur plusieurs heures.
6. Une fois l’appareil complètement refroidi, transvidez-le dans votre sorbetière et faites tourner 25 à 30 minutes environ (selon votre sorbetière).
7. Ajoutez les pistaches concassées (ou autre) 5 minutes avant la fin.
D’autres recettes de glaces ?
Crème glacée à la noix de coco
Crème glacée légère à la noisette, pommes et fromage blanc
Glace à la vanille (de Gaston Lenôtre)
Glace au caramel au beurre salé et éclats de caramel
Glace au citron vert et gingembre confit
Sorbet à l’abricot et éclats de nougat
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