FANNY'S PISTACHIO ICE CREAM
Steps:
- Roughly slice the bananas and freeze them for a couple of hours.
- Blitz the pistachios in a blender to a fine crumb.
- Once frozen, remove the bananas from freezer and add them to a blender.
- Scoop out the creamy part from the top of the tin of coconut milk (save the watery part to add to your smoothies) and add this to the blender along with the pistachio crumbs and maple syrup (adding more or less for your desired sweetness!).
- Either consume straight away or place in a bowl in the freezer until ready to eat (remove 10 minutes or so before you're ready to dish it up).
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.
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 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
Good Pistachio Ice Cream is a little bit of heaven! Trader Joe's carries unsalted pistachios, Adapted from the Lemon & Olives Food Blog , cooking time does not include chilling the mixture or ripening the ice cream
Provided by momaphet
Categories Frozen Desserts
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add ground pistachios and ¼ cup of the sugar to a pan. Add milk and bring to boil. Add vanilla, stir and remove from heat.
- Add the 5 egg yolks and remaining ½ cup sugar to a bowl, and mix well. Temper the egg yolks by taking a ladle's worth of hot milk from the pan and pouring into the bowl with the eggs, constantly stirring.
- Add back to heat and cook for 7-10 minutes over medium-low heat, don't let it boil. Once done, strain into a bowl, pressing with a spoon to let the cream come through; then place in refrigerator to chill for 2 hours.
- Remove from fridge, and mix in heavy cream and the ½ cup of whole pistachios.
- Turn on ice cream maker, slowly pour mixture into ice cream maker and proceed as directed, churning for about 10-12 minutes .
- Empty into freezer safe bowl and let chill for 2 hours (if you can wait!) Then serve.
Nutrition Facts : Calories 567.5, Fat 42, SaturatedFat 18.1, Cholesterol 228, Sodium 64.3, Carbohydrate 39.6, Fiber 3.2, Sugar 31.6, Protein 12
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
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