Pistachio And Cardamom Ice Cream Dessert Recipes

PISTACHIO AND CARDAMOM CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners.
• Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios.
• Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely.
• For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool.
• For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios

PISTACHIO ICE CREAM DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

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 CREAM DESSERT

Steps:

• In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. Whisk in ice cream. Pour over crust. Cover and freeze for 2 hours. , Spread with whipped topping; sprinkle with crushed candy bars. Freeze for 1 hour or until firm.

PISTACHIO AND CARDAMOM ICE CREAM DESSERT

Steps:

• 1. In a food processor or a blender, process the pistachios until coarsely ground. Reserve 2 to 3 tablespoons for garnish, and leave the rest in the work bowl. Then add the ice cream, green food coloring, and cardamom seeds to the food processor and pulse a few times to mix. Transfer to an air-tight container and freeze, about 2 hours.2. To serve, place rounded scoops of ice cream in a serving platter and top with the reserved pistachios.Variation: Put scoops of vanilla ice cream on a platter. Mix 2 drops of green food color in 1 tablespoon milk and sprinkle it over the ice cream. Top with the chopped pistachios and ground cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAFFRON CARDAMOM ICE CREAM WITH PISTACHIOS

Steps:

• Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
• Remove pan from heat and let cream mixture stand, covered, for 1 hour.
• Return pan to the heat and bring mixture to just simering.
• In another bowl, whisk egg yolks, sugar and pinch of salt together.
• Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
• After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
• Pour the entire mixture back into the pan.
• Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F.
• Strain through a fine sieve into another bowl and stir in cardamom.
• Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
• Add pistachios during last few minutes of freezing/churning time.

SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS

Steps:

• Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
• Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.