Very intense pistachio ice cream

Name: Very intense pistachio ice cream
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1000

So far, the intensity in the pistachio ice cream was not enough for me and this recipe fully meets my personal taste.

65g Eis Perfecto
70g Perfecto more
15g Perfecto binder
85g sugar
635g whole milk 3,5%
130g pistachio paste (either homemade or the pistachio paste from the Movito Shop)
pinch of salt

Step 1:
Mix the dry ingredients together well
Step 2:
Mix the dry ingredients, whole milk and the pistachio paste for two minutes at the highest level
Step 3:
Let the finished ice base mature in the refrigerator for at least an hour (longer is not a problem, even overnight)
Step 4:
Now freeze the ice base with the ice cream maker or the hand method
Step 5:
Pour the finished pistachio ice cream into a suitable freezer container and freeze it in the freezer at -24 degrees for 18 hours
Step 6:
Enjoy