Pistachio Ice Cream Food

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 SOUFFLé WITH PISTACHIO ICE CREAM

Steps:

• Make the ice cream the day before. Whisk the egg whites to stiff peaks using electric beaters, then gradually beat in the sugar, whisking after each addition until you have a smooth, glossy meringue. Using the same beaters (no need to wash) whisk the cream with the pistachio paste to soft peaks. Fold the cream and egg yolks through the meringue, spoon into a container and freeze for six hours, or overnight.
• To make the soufflés, brush the inside of six ramekins (about 300ml, if they're smaller, use more) with melted butter, then coat with caster sugar. The easiest way to do this is to tip some sugar into one dish and rotate the dish so a layer sticks to the butter, then tip the excess into the next dish and so on, adding more sugar if you need to.
• Whisk the egg yolks with 2 tbsp sugar, the flours and a pinch of salt. Heat the milk with the pistachio paste until just steaming then, whisking constantly, pour the liquid onto the egg yolk mixture. Clean out the milk pan, then pour the mixture back in, return to the heat and cook for 2-3 mins until it's the consistency of thick custard. Remove from the heat and cover the surface with cling film until needed. This can be done in the morning - keep this and the egg whites in a bowl, covered in the fridge.
• When ready to eat, heat oven to 200C/180C fan/gas 6 and put a baking sheet on the top shelf to heat up. Using electric beaters, whisk the egg whites to medium-stiff peaks, then whisk in the remaining sugar. Mix a large spoonful of the egg whites into the pistachio mixture, then carefully fold in the rest. Divide between the ramekins, then run a cutlery knife around the top edge of each of the ramekin (this encourages the soufflé to rise evenly). Transfer to the hot baking sheet and cook for 8-12 mins until well risen. Serve straight away (or they will collapse) topped with the pistachio ice cream.

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

Steps:

• Finely grind 1 cup pistachios and ¼ cup sugar in food processor. Bring milk and ground pistachio mixture to boil in large saucepan. Remove from heat. Mix in almond extract. Whisk egg yolks and remaining ½ 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 for about 2 hours in the refrigerator. Stir 1 cup heavy cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze.

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 ICE CREAM

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium- high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir 1/4 cup pistachio paste into custard.
• Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

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 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.

CHERRY PISTACHIO ICE CREAM

Steps:

• Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
• In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
• Stir in the heavy cream.
• Stir in the 2 packages of pistachio pudding mix, making sure there are no lumps.
• Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
• Remove ice cream from freezer bowl and place into a separate container.
• Cut up about 1/4 cup of maraschino cherries. Remove the stem. Add a little bit of the juice if desired. Depending on preferences, more/less cherries can also be used.
• Place freezer bowl and the ice cream into the freezer to further harden.
• Enjoy!

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

Steps:

• Place the half-and-half, milk, egg substitute, agave nectar, vanilla extract, almond extract, salt, guar gum, and xanthan gum in a food processor and blend until well combined, about 1 minute. Refrigerate several hours or overnight until ready to freeze. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer's directions. Add the pistachios 5 minutes before the ice cream is ready.

PISTACHIO ICE CREAM

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.