Pistachio Cardamom Ice Cream Recipes

PISTACHIO CARDAMOM ICE CREAM

Steps:

• Finely grind 1/2 cup pistachios with 1/4 cup sugar. Slowly, bring milk, cream, cardamom and pistachio mixture to a boil over medium heat. Boil 4 minutes. Remove from heat, cover and let stand at room temperature for at least 2 hours. Cover surface with plastic wrap and refrigerate overnight if you can. Preheat oven to 350. Reheat milk and pistachios over low heat. Bring 6 yolks to room temperature. Beat in bowl of mixer. Add 1/4 cup sugar and beat until pale yellow. Gradually beat the warm milk into eggs and return the mixture to saucepan. Cook over low heat to thicken. Strain into a bowl. Cover surface and refrigerate 2 hours. Roughly chop remaining 1/2 cup pistachios and spread sparsely on a silpat-lined baking sheet. Toast 7-10 minutes, shaking the pan halfway through. Cool completely. Add pistachios to cold custard and put in ice cream maker.

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.

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.