PISTACHIO AND FIG LAYERED ICE CREAM CAKE
Fig cookies and ice cream make strangely good bedfellows in this super simple layered ice cream cake. For a fun variation, mix up your ice creams flavors-try strawberry and orange sherbet or chocolate and vanilla bean.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes.
- Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary.
- Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
- When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes.
- Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife.
FIG AND PISTACHIO ICE CREAM
Prepare the ice-cream base, exclusive of the mint, as it appears in the preceding recipe and chill.
Provided by Christopher Idone
Categories ice creams and sorbets, dessert
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 2
Steps:
- Bring a saucepan of water to the boil, add the nuts and boil for one minute, then rinse under cold running water. Remove and discard the outer skins and place the nuts on a paper towel.
- Trim the stems and peel the outer skins of the figs, quarter and then roughly chop or mash them. Place them in a bowl, cover tightly and chill.
- Chop the nuts.
- Churn the prepared ice-cream base in the ice-cream maker for about five minutes.
- Mix the nuts with the figs and fold into the cream. Continue to freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1 milligram, Sugar 8 grams
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.
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.)
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
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