Pistacchio

• 1
  Whole Milk— 645 g
• 2
  Heavy Cream 35%— 40 g
• 3
  Sugar (Sucrose)— 140 g
• 4
  Dextrose (Glucose)— 40 g
• 5
  Pistachio Paste 100%— 80 g
• 6
  Salt— 1 g
• 7
  Guar Gum— 0.5 g
• 8
  Carob Seed Flour— 1.5 g
• 9
  Skim Milk Powder— 30 g
• 10
  Glucose Syrup DE42— 22 g

1. Warm the milk, cream, milk powder and sugars to about 85 C. 2. Dissolve the pistachio paste in a little of the warm mix, then stir back in. 3. Cool fast to 4 C, age 6 to 12 hours. 4. Churn.