PISTACHIO ICE CREAM
This easy homemade Pistachio Ice Cream recipe is luxuriously creamy with the perfect balance of sweet vanilla flavor and hints of nuttiness from crushed pistachios.
Provided by Lauren Allen
Categories Dessert
Time 8h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 353 kcal, Carbohydrate 23 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 151 mg, Sodium 165 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
EASY PISTACHIO ICE CREAM
This is a simple way to make ice cream with three ingredients. Pistachio is my favorite flavor, but any pudding flavor will do. I used skim milk with great results but am certain that fuller fat milk would result in an even creamier product.
Provided by Sweet Apron
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 53 g, Cholesterol 27.1 mg, Fat 7.2 g, Protein 7.2 g, SaturatedFat 4.4 g, Sodium 336.5 mg, Sugar 49.8 g
PISTACHIO ICE CREAM
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Categories Milk/Cream Food Processor Ice Cream Machine Dessert Vegetarian Frozen Dessert Pistachio Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
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 DESSERT
This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!
Provided by tracyc
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 57.7 g, Cholesterol 65.9 mg, Fat 32.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 19.4 g, Sodium 574.4 mg, Sugar 42.4 g
PISTACHIO PUDDING ICE CREAM
This is a easy, yummy pudding based ice cream (with or without the chopped nuts). The recipe is from the book that came with my ice cream machine. Please Note: This recipe is NOT eggless, as the pudding mix contains eggs. The Eggless category would not "unclick" when I tried to edit it out. Sorry for the error :(
Provided by Dee514
Categories Frozen Desserts
Time 5m
Yield 1 Quart
Number Of Ingredients 3
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 ICE CREAM
Provided by Marian Burros
Categories ice creams and sorbets, dessert
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 35 milligrams, Sugar 20 grams
PISTACHIO ICE CREAM
This pale green iced treat works as an accompaniment to desserts, or on its own with wafers on a hot day
Provided by Mary Cadogan
Categories Dessert
Time 50m
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Reserve a quarter of the pistachios and finely grind the remainder in a food processor. Tip into a pan with the milk and sugar, and bring gently to the boil, stirring to dissolve the sugar. Remove from the heat, leave to cool, then chill.
- Finely chop the reserved pistachios. Whip the cream to soft peaks. Fold in the custard, almond extract and then the nut milk until evenly mixed. Churn in an ice cream machine or put the bowl in the freezer until the mixture is set 5cm in from the edges. Remove and whisk to break down the large ice crystals. Freeze and whisk again, then transfer to a rigid container and scatter with the chopped pistachios. Freeze completely until firm.
- Half an hour before serving, transfer the ice cream to the fridge to soften.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PISTACHIO ICE CREAM
We like to serve this silky, pastel green ice cream sandwiched between slices of airy brioche for an elegant spin on a classic frozen treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
- Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
- Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium- high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir 1/4 cup pistachio paste into custard.
- Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
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PISTACHIO ICE CREAM RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 16Total Time 7 hrs
- Stir together milk, raw pistachios, and 1/2 cup of the sugar in a medium saucepan; bring to a simmer over medium, stirring occasionally to dissolve sugar. Reduce heat to medium-low; cook, undisturbed, until pistachios soften, about 15 minutes. Pour mixture into a high-powered blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.
- Whisk together egg yolks and remaining 1/2 cup sugar in a medium bowl. Gradually add 1 cup of the warm pistachio puree, whisking constantly. Return remaining pistachio puree in blender to saucepan; whisk in egg yolk mixture, whipping cream, salt, and vanilla. Cook over medium, whisking often, until mixture coats the back of a spoon, 8 to 10 minutes. Pour mixture through a fine mesh strainer into a large bowl; whisk in food coloring. Cover loosely with plastic wrap. Chill until cold, at least 2 hours or up to overnight (or 8 hours).
- Stir chopped pistachios into cold cream mixture. Pour mixture into frozen freezer bowl of a 2-quart electric ice-cream maker, and proceed according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to a shallow container; press parchment paper against surface. Cover with plastic wrap (or seal lid on container), and freeze until frozen, at least 4 hours or up to overnight (or 8 hours). Store in an airtight container in freezer up to 2 weeks.
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