Pistachio Tartufo Recipe
Make Pistachio Tartufo Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ice Cream Base
Pistachio Mixture
Coating
Method
Ice Cream Base Preparation
- 1
Make the Ice Cream Base
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved. This should take about 2-3 minutes.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for best results.
Pistachio Mixture Preparation
- 3
Prepare the Pistachio Mixture
Using a food processor, blend the shelled pistachios until they form a fine paste. Add in the pistachio paste and cocoa powder, and blend until combined. Set aside.
Churning and Freezing
- 4
Churn the Ice Cream
Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Add Pistachio Mixture
During the last few minutes of churning, add the pistachio mixture to the ice cream and allow it to blend in.
- 6
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Coating and Serving
- 7
Melt the Dark Chocolate
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring after each, until smooth and fully melted.
- 8
Form Tartufo Balls
Scoop out the firm ice cream using a cookie scoop and form them into balls. Place them on a parchment-lined baking sheet.
- 9
Coat with Chocolate and Pistachios
Dip each ice cream ball into the melted dark chocolate, allowing the excess to drip off, then roll in the chopped pistachios to coat. Repeat until all balls are covered.
- 10
Final Freeze
Return the coated tartufo balls to the baking sheet and freeze for an additional 1 hour to set the coating.
- 11
Serve
Serve the pistachio tartufos chilled and enjoy your delicious treat!
