Pistachio Ice Cream With Broiled Mango Slices Recipes

PISTACHIO ICE CREAM

Steps:

• Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
• Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
• Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)

PISTACHIO ICE CREAM

Steps:

• Mix pistachios, sugar and yolks. Bring half and half to boil; pour into pistachio mixture. Stir over medium heat until mixture thickens. Do not boil.
• Strain; cool. Add cream, coloring and kirsch; freeze in ice cream freezer or refrigerator freezer.

PISTACHIO MERINGUES WITH MANGO & MANDARIN ICE CREAM

Steps:

• You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.
• Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)
• Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.
• Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.
• When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.
• To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

MANGO & PISTACHIO ICE CREAM

Steps:

• Blend mango, lime rind and juice in a food processor until smooth. Transfer to a bowl. Add condensed milk; mix well.
• Fold the whipped cream, mango chutney and pistachios into mango mixture. Divide between 6 individual pudding basins or kulfi moulds; freeze for 4-6 hours until firm.
• To serve, dip pudding basins or kulfi moulds into warm water; turn out onto serving plates. Serve decorated with mango slices and lime rind.

PISTACHIO ICE CREAM

Steps:

• Place the half-and-half, milk, egg substitute, agave nectar, vanilla extract, almond extract, salt, guar gum, and xanthan gum in a food processor and blend until well combined, about 1 minute. Refrigerate several hours or overnight until ready to freeze. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer's directions. Add the pistachios 5 minutes before the ice cream is ready.

PISTACHIO ICE CREAM

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Whisk in pistachio paste and almond extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

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.