Sugar Free Pistachio Ice Cream Freezer Made Food
SUGAR FREE PISTACHIO ICE CREAM - FREEZER MADE
You do not need an ice cream maker for this. Pistachio ice cream is my favorite & hard to find. I cannot digest sugar, so I took a woman's day recipe and changed it to fit my needs. I prefer salted pistachios, but feel free to use unsalted. You can use regular sugared pudding as well, but if you do, use the 3.4 oz size. This freezes very hard, so it's best to eat it up shortly after the first 2 hours!
Provided by Krsi Sue
Categories Frozen Desserts
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Put half and half and pudding mix in a medium size bowl and beat with a whisk for 2 minutes.
- Stir in pistachios.
- Pour into a metal cake pan and freeze at least 2 hours, until firm.
- Every 30 minutes, while freezing, stir frozen edges towards the center with a rubber spatula.
- Serve sprinkled with chopped pistachios.
Nutrition Facts : Calories 159.9, Fat 13.9, SaturatedFat 7.5, Cholesterol 37.3, Sodium 41.4, Carbohydrate 5.8, Fiber 0.5, Sugar 0.6, Protein 4
SUGAR FREE PUDDING "ICE CREAM"
When you're counting your calories, this is a good substitute for real icecream, it's sugar free as well. I don't make it too often because of all the additives in the pudding mix, but its good to have around for a sweet tooth. I use different flavor combos, but my favorite is chocolate fudge pudding with cherry jello.
Provided by 89240
Categories Frozen Desserts
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix pudding mix with milk.
- pour into ice cube tray and freeze.
- add ice cubes to blender and puree, adding extra milk for texture.
- add some dry jello to make flavor variations (a little goes a very long way).
- Return to freezer for a firmer texture.
Nutrition Facts : Calories 37.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.9, Sodium 54.4, Carbohydrate 5.1, Protein 3.6
FANNIE FARMER PISTACHIO ICE CREAM
This is my favorite ice cream recipe ever. I first tasted this as a kid. Our class had been assigned a history project when we had to track down "old fashioned" recipes that would have been served at the turn of the century. Parent volunteers then agreed to make the recipes we found to bring in for a food tasting. I was one of the kids assigned to locating the recipes, and I found this delicious recipe in the original 1924 edition Boston Cooking School Cookbook by Fannie Farmer. One of the parents made this and it was a huge hit. Prep and cook times are estimates, I have not made this in many years.
Provided by HeatherFeather
Categories Frozen Desserts
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, sugar, and salt.
- Add egg and milk gradually.
- Cook in a double boiler over hot water for 10 minutes, stirring constantly at first.
- If the custard takes on a slightly curdled appearance, don't worry, this will disappear after freezing).
- Allow to cool.
- When cool, add cream, vanilla, almond extract, and a few drops of food coloring, enough to make it a pale mint green color.
- Strain and freeze according to your ice cream maker's instructions.
- When ice cycle has finished, stir in the nuts and store in an airtight container in the real freezer to "ripen" and firm up.
DELICIOUS INDIAN PISTA BURFEE
My dad, the biggest sweetie(cos he loves sweets too much!) in my house loves pista burfee alot. I love pistachio ice-cream alot;-) Hope you enjoy this! This is from the Foodcourt column, Weekend.
Provided by Charishma_Ramchanda
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mash the cottage cheese and khoya till smooth.
- Blend in the condensed milk and flour using a mixer.
- Add powdered pistachios.
- Mix well.
- Transfer to a thick bottomed vessel.
- Cook on slow flame till the mixture becomes thick and forms a ball.
- Pour onto a lightly greased tray (that's been greased with ghee).
- Spread evenly to about 1/2 inch thickness.
- Cool for 4-5 hours.
- Cut into squares and serve.
- Store refrigerated in air-tight containers.
Nutrition Facts : Calories 343.6, Fat 12.7, SaturatedFat 5.2, Cholesterol 27, Sodium 199.6, Carbohydrate 47, Fiber 1.5, Sugar 37.4, Protein 12.2
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
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- (If you want to temper the yolks you can do that now by removing the nuts (set aside for later) and then whisking the yolks into the warm half and half. Reheat over low until it thickens enough to coat the back of a spoon. Then proceed with the rest of the recipe.)
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