Easy Pistachio Ice Cream Food

PISTACHIO ICE CREAM

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.

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 RECIPE

Steps:

• Add the milk and cream to a large heavy-bottom saucepan and gently scald it. While the milk and cream mixture is scalding, add 1/2 cup of pistachios and the granulated sugar to a food processor, blend until a fine paste forms.
• Pour the pistachio paste into the cream and milk mixture, then continue to heat it, constantly whisking every minute until the sugar dissolves about 3-4 minutes. Set the ice cream base aside.
• Add the egg yolks to a medium mixing bowl and beat well using a whisk. Slowly pour a cup of the hot cream pistachio mixture into the eggs, constantly whisking to prevent the eggs from coagulating. Gradually pour the egg mixture into a steady stream back into the heavy bottom saucepan with the remaining cream, stir to combine, then simmer the base over medium-low heat for 5-10 minutes, stirring every so often until the custard thickens and reaches a temperature of 170 F.
• Remove the ice cream base from the range and pour it through a fine-mesh sieve placed on top of a large mixing bowl, then stir in the almond and vanilla extracts. Let the pistachio ice cream base cool to room temperature, then place a plastic wrap over it, directly pressing it into the base to stop skin from forming on the surface of the ice cream base. Refrigerate the base overnight.
• Take the pistachio ice cream base out of the refrigerator, pour it into an ice cream machine, and churn according to the producer's directions. Once the ice cream doubles in volume, roughly chop the remaining pistachios and fold them into the base. Place the pistachio ice cream into a freezer-safe container and chill for 3-4 hours before serving.

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.

PISTACHIO ICE CREAM

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.

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:

• Beat together yolks, sugar, and water in a metal bowl set over a saucepan of simmering water with a hand-held electric mixer at high speed until thick, pale, and registers 140°F on thermometer. Continue beating over simmering water, maintaining 140°F, 3 minutes more.
• Remove bowl from heat and gradually add pistachio paste, beating until incorporated. Chill until cold, about 15 minutes.
• Beat cream with cleaned beaters until it just holds stiff peaks. Stir one third of cream into pistachio base to lighten, then fold in remaining cream gently but thoroughly. Scrape into an airtight container and freeze until firm, about 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 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.