Heathers Avocado Pistachio Ice Cream Recipes

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HEATHER'S AVOCADO, PISTACHIO ICE CREAM



Heather's Avocado, Pistachio Ice Cream image

This is for Heather. A very healthy and easy or should I say Cheating way to make ice cream. Here's a great link about Avocados... www.mycustompak.com/healthNotes/Food_Guide/Avocado.htm Oh and don't forget to take advantage of the avocado skins, Rub the inside of the skin of your face for a facial mask or rub on your knees and elbows to soften.

Provided by Rita1652

Categories     Frozen Desserts

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 large ripe avocados
1 cup pistachios, coarsely chopped, peeled and pan roasted
1 teaspoon almond extract
1/2 gallon vanilla ice cream, slightly softened

Steps:

  • Peel and seed avocados.
  • Cut avocados into small pieces to fit in the blender or food processor.
  • Place ice cream, extract and avocados in blender and puree until well-blended.
  • Stir in pistachio.
  • Pour into container and place back into freezer overnight.
  • Scoop, sit back and enjoy!

Nutrition Facts : Calories 1130.7, Fat 80.2, SaturatedFat 26.1, Cholesterol 124.9, Sodium 244.3, Carbohydrate 96.3, Fiber 21.3, Sugar 64.3, Protein 21.1

PISTACHIO ICE CREAM



Pistachio Ice Cream image

Good Pistachio Ice Cream is a little bit of heaven! Trader Joe's carries unsalted pistachios, Adapted from the Lemon & Olives Food Blog , cooking time does not include chilling the mixture or ripening the ice cream

Provided by momaphet

Categories     Frozen Desserts

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup unsalted pistachios, finely ground
3/4 cup sugar
2 cups whole milk
5 egg yolks
1/2 cup pistachios
1 teaspoon vanilla
1 1/2 cups heavy 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.

Nutrition Facts : Calories 567.5, Fat 42, SaturatedFat 18.1, Cholesterol 228, Sodium 64.3, Carbohydrate 39.6, Fiber 3.2, Sugar 31.6, Protein 12

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