Fannie Farmer Pistachio Ice Cream Recipes

PISTACHIO ICE CREAM

Steps:

• Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
• Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
• Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
• Pour the custard through a fine-mesh sieve set over a bowl; discard what's left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
• Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
• Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.

FANNIE FARMER PISTACHIO ICE CREAM

Steps:

• Mix flour, sugar, and salt.
• Add egg and milk gradually.
• Cook in a double boiler over hot water for 10 minutes, stirring constantly at first.
• If the custard takes on a slightly curdled appearance, don't worry, this will disappear after freezing).
• Allow to cool.
• When cool, add cream, vanilla, almond extract, and a few drops of food coloring, enough to make it a pale mint green color.
• Strain and freeze according to your ice cream maker's instructions.
• When ice cycle has finished, stir in the nuts and store in an airtight container in the real freezer to "ripen" and firm up.

PISTACHIO ICE CREAM

Steps:

• Add ground pistachios and ¼ cup of the sugar to a pan. Add milk and bring to boil. Add vanilla, stir and remove from heat.
• Add the 5 egg yolks and remaining ½ cup sugar to a bowl, and mix well. Temper the egg yolks by taking a ladle's worth of hot milk from the pan and pouring into the bowl with the eggs, constantly stirring.
• Add back to heat and cook for 7-10 minutes over medium-low heat, don't let it boil. Once done, strain into a bowl, pressing with a spoon to let the cream come through; then place in refrigerator to chill for 2 hours.
• Remove from fridge, and mix in heavy cream and the ½ cup of whole pistachios.
• Turn on ice cream maker, slowly pour mixture into ice cream maker and proceed as directed, churning for about 10-12 minutes .
• Empty into freezer safe bowl and let chill for 2 hours (if you can wait!) Then serve.

PISTACHIO ICE CREAM

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.

SUGAR FREE PISTACHIO ICE CREAM - FREEZER MADE

Steps:

• Put half and half and pudding mix in a medium size bowl and beat with a whisk for 2 minutes.
• Stir in pistachios.
• Pour into a metal cake pan and freeze at least 2 hours, until firm.
• Every 30 minutes, while freezing, stir frozen edges towards the center with a rubber spatula.
• Serve sprinkled with chopped pistachios.