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.

FANNY'S PISTACHIO ICE CREAM

Steps:

• Roughly slice the bananas and freeze them for a couple of hours.
• Blitz the pistachios in a blender to a fine crumb.
• Once frozen, remove the bananas from freezer and add them to a blender.
• Scoop out the creamy part from the top of the tin of coconut milk (save the watery part to add to your smoothies) and add this to the blender along with the pistachio crumbs and maple syrup (adding more or less for your desired sweetness!).
• Either consume straight away or place in a bowl in the freezer until ready to eat (remove 10 minutes or so before you're ready to dish it up).

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

Steps:

• Place the half-and-half, milk, egg substitute, agave nectar, vanilla extract, almond extract, salt, guar gum, and xanthan gum in a food processor and blend until well combined, about 1 minute. Refrigerate several hours or overnight until ready to freeze. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer's directions. Add the pistachios 5 minutes before the ice cream is ready.

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:

• Mix pistachios, sugar and yolks. Bring half and half to boil; pour into pistachio mixture. Stir over medium heat until mixture thickens. Do not boil.
• Strain; cool. Add cream, coloring and kirsch; freeze in ice cream freezer or refrigerator freezer.