Pistachio Pudding 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:

• 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.

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 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

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.

PISTACHIO PUDDING DESSERT

Steps:

• Place the crackers into a plastic storage bag and break into crumbs with a rolling pin. Pour crumbs into a bowl and add the melted butter. Spread into the bottom of a 13x9 inch pan to make a crust.
• Bake at 350°F (4 gas marks) for 20 minutes.
• Cool.
• Mix pudding with 2 cups of milk using the directions on the side of the package. Add in softened (not melted) vanilla ice cream.
• Pour over the cooled cracker crust. Top with Cool Whip.
• Use a vegetable peeler to create chocolate curls as garnish across the top.
• Chill until ready to serve.

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.)