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
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
FIGS WITH RICOTTA, PISTACHIO, AND HONEY
Steps:
- Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
- Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.
FIG AND PISTACHIO LOAF CAKE
I picked up this recipe around ten years ago at a health food convention. It was put out by either the California Fig Board or Pistachio Board - I forget which. Plainly, they were in cahoots. Anyway, this is just delicious - probably my all-time favourite loaf cake. Prep time includes soaking of fruit and nuts.
Provided by Jenny Sanders
Categories Quick Breads
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
- Grease a standard loaf pan.
- Preheat the oven to 350°F.
- Cream the butter and the sugar, then beat in the egg and vanilla.
- Mix the flour with the soda and salt.
- Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
- Scrape into the loaf pan and bake for 1 to 1 1/4 hours.
Nutrition Facts : Calories 400.6, Fat 19.6, SaturatedFat 8.4, Cholesterol 56.9, Sodium 320.2, Carbohydrate 51.9, Fiber 4, Sugar 28, Protein 7.2
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