Fannys Pistachio Ice Cream Recipes

PISTACHIO ICE CREAM DESSERT

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. , Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.

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:

• 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.

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.

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.