VANILLA ICE CREAM FOR LEMON CURD-PISTACHIO SUNDAES
Homemade vanilla ice cream takes this updated soda-fountain classic to a new level. Use this recipe to make Lemon Curd-Pistachio Sundaes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h35m
Yield Makes About 1 1/2 Quarts
Number Of Ingredients 6
Steps:
- Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
- Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
- Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)
LEMON CURD-PISTACHIO SUNDAES
Sweet, tart, creamy, and crunchy, this sophisticated sundae is a riot of flavor and texture. Both the lemon curd and the vanilla ice cream showcase the richness of egg yolks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h35m
Number Of Ingredients 12
Steps:
- Make the lemon curd: Cook egg yolks, sugar, and lemon juice and zest in a medium saucepan over medium-high heat, whisking constantly, until bubbling in center, about 6 minutes. Remove from heat, and whisk in butter, a few tablespoons at a time.
- Immediately pass through a fine sieve into a bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Let cool; refrigerate at least 2 hours and up to 3 days.
- Make the pistachios: Coat a rimmed baking sheet with cooking spray. Bring sugar and water to a boil over medium-high heat, stirring to dissolve sugar. Cook until a candy thermometer registers 238 degrees, about 6 minutes. Add nuts and salt, then cook, stirring, until sugar crystallizes, about 1 1/2 minutes. Pour mixture onto baking sheet, and let cool 30 minutes. Roughly chop nuts. Nuts can be stored up to 1 week.
- To serve: Scoop ice cream into dishes. Top with curd and whipped cream, then sprinkle with nuts.
PISTACHIO MERINGUE SUNDAES
Meringue sundaes can be filled with any flavor of gelato or ice cream, and different sauces, nuts or fresh fruit. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Scoop gelato into four dessert dishes. Top each with a cookie and drizzle with chocolate syrup. Sprinkle with pistachios.
Nutrition Facts : Calories 351 calories, Fat 23g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 8g protein.
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
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