PISTACHIO ICE CREAM
Steps:
- Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
- Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
- Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
- Garnish with whipped cream and toasted pistachios.
EASY PISTACHIO ICE CREAM
This is a simple way to make ice cream with three ingredients. Pistachio is my favorite flavor, but any pudding flavor will do. I used skim milk with great results but am certain that fuller fat milk would result in an even creamier product.
Provided by Sweet Apron
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Mix sweetened condensed milk, milk, and pudding mix together in a bowl; transfer to an ice cream maker and process according to manufacturers' instructions.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 53 g, Cholesterol 27.1 mg, Fat 7.2 g, Protein 7.2 g, SaturatedFat 4.4 g, Sodium 336.5 mg, Sugar 49.8 g
PISTACHIO ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Whisk in pistachio paste and almond extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 64 milligrams, Sugar 17 grams
PISTACHIO ICE CREAM
This pale green iced treat works as an accompaniment to desserts, or on its own with wafers on a hot day
Provided by Mary Cadogan
Categories Dessert
Time 50m
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Reserve a quarter of the pistachios and finely grind the remainder in a food processor. Tip into a pan with the milk and sugar, and bring gently to the boil, stirring to dissolve the sugar. Remove from the heat, leave to cool, then chill.
- Finely chop the reserved pistachios. Whip the cream to soft peaks. Fold in the custard, almond extract and then the nut milk until evenly mixed. Churn in an ice cream machine or put the bowl in the freezer until the mixture is set 5cm in from the edges. Remove and whisk to break down the large ice crystals. Freeze and whisk again, then transfer to a rigid container and scatter with the chopped pistachios. Freeze completely until firm.
- Half an hour before serving, transfer the ice cream to the fridge to soften.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PISTACHIO ICE CREAM
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Categories Milk/Cream Food Processor Ice Cream Machine Dessert Vegetarian Frozen Dessert Pistachio Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
- Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
- Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)
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