Pistachio Pudding Homemade Ice Cream Recipes

PISTACHIO PUDDING HOMEMADE ICE CREAM

Steps:

• First things first: make sure the bowl of your ice cream maker is thoroughly frozen before beginning! You will need a 1-quart, 1½-quart or larger ice cream maker.
• Whisk together all ingredients in a large bowl.
• Cover the bowl and place it in the refrigerator to chill for at least two hours (longer is okay).
• Following the instructions for your specific ice cream maker, pour the chilled mixture into the ice cream maker and process until thick (about 15 to 20 minutes). It will be ready when it is the consistency of soft ice cream.
• For firmer ice cream, transfer the ice cream to a freezer-safe bowl, cover, and put in the freezer for at least 4 hours.

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 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 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 ICE CREAM

Steps:

• Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
• Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
• Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
• Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
• Garnish with whipped cream and toasted pistachios.

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.