Pistachio Brittle With 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.

PISTACHIO BRITTLE WITH ICE CREAM

Steps:

• Coat a 13-by-17-inch rimmed baking sheet with cooking spray. Sift pistachios using a fine sieve to remove dust and fine pieces. Heat sugar and water in a heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon and washing sides of pan often with a wet pastry brush to prevent crystals from forming, until dark golden, about 9 minutes.
• Stir in pistachios, and immediately pour mixture onto baking sheet. Distribute pistachios evenly using a rubber spatula. Let stand until hardened, about 15 minutes.
• Lightly bang baking sheet on a counter to break brittle into pieces. Serve with ice cream.

PISTACHIO BRITTLE

Steps:

• Spray a quarter-sheet tray with cooking spray.
• Combine the baking soda and vanilla paste in a small bowl and reserve.
• In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
• Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
• Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.

SALTED PISTACHIO BRITTLE

Steps:

• Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
• Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
• Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

EASY PISTACHIO ICE CREAM

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.

PISTACHIO BRITTLE

Steps:

• Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray.
• Combine the sugar, corn syrup and water in a medium saucepot fitted with a candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized.
• Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt.
• Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month.

RICH PISTACHIO BRITTLE

Steps:

• Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage)., Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

PISTACHIO BRITTLE

Steps:

• Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
• Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
• Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
• Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

PISTACHIO NUT BRITTLE

Steps:

• Preheat the oven to 350 degrees. (180 C).
• Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
• Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
• Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
• Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

PISTACHIO PUDDING ICE CREAM

Steps:

• Put pudding mix in a small bowl, whisk in 2 cups of cold milk.
• Pre chill your ice cream machine for about 5 min (if pre chilling is required by manufacture).
• Pour pudding mixture into machine and follow manufacturers directions.
• If using the nuts, add them to the mixture when it is about half done, and finish processing; OR, follow the manufacturers directions for adding chopped candy bars to ice cream, and add the chopped nuts following those directions.
• Store any leftover ice cream in the freezer in a tightly covered container.
• Press a piece of plastic wrap into the surface of the ice cream before covering the container, to prevent ice crystals from forming.

PISTACHIO BRITTLE

Steps:

• Line a baking sheet with parchment paper; lightly coat paper with vegetable oil cooking spray. In a medium saucepan over medium-high heat, bring 1 cup sugar, 1/4 cup light corn syrup, 1/4 cup water and 2 tablespoons unsalted butter to a simmer; cook, stirring often, until mixture is a medium caramel color, 12 to 15 minutes. Remove from heat. Stir in 1/4 teaspoon baking soda (mixture will foam), 3/4 teaspoon kosher salt, 1/2 teaspoon pure vanilla extract and 1 cup dry-roasted shelled unsalted pistachios. Pour onto baking sheet; spread into an even layer. Cool completely. Break into 24 pieces.