Pistachio ice cream
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Pistachio ice cream
  Pistachio    Ice cream    Creams  
Last updated 6/12/2012 1:18:11 AM. Recipe ID 48922. Report a problem with this recipe.
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      Title: Pistachio ice cream
 Categories: Desserts, Ice cream
      Yield: 6 Servings
  2 1/2 c  Milk
      3    Eggs
      1 c  Sugar
      1 c  Whipping cream, whipped
  1 1/4 c  Pistachio nuts.
      1 tb Pure vanilla extract
      1 tb Pure almond extract
  BLANCH  the nuts by placing in a bowl for one minute and pouring
  boiling water over it (  the nuts should be out of the shells). Drain
  and peel. BLEND the nuts, the milk, the eggs, and the sugar until you
  have a green smooth liquid.  Pour into a saucepan. COOK over low heat
  until the custard thickens, about 25 minutes or so. Do not boil or it
  will curdle. COOL. When cool, add vanilla and almond extracts.  Stir.
  FOLD in whipped cream.
  FREEZE in an ice cream maker or in a container or bowl in your
  freezer. If you use the bowl in freezer method, you should pull the
  bowl out 2 or 3 times and mix the mixture with a mixer. The frozen
  custard on the sides of the bowl should be moved into the rest of the
  mixture. This incorporates air and breaks up ice crystals.
  This ice cream takes a LOT of time, particularly considering that you
  have to blanch the nuts.  If you don't mind lots of peel in your ice
  cream, you can pass, but this makes a really unsavory ice cream.
  If you've never had homemade ice cream before, you will be surprised
  at the richer, tastier, smoother, and denser ice cream a homemade
  version will give you. You will have to soften it before scooping it,
  as real ice cream always requires.

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Recipe ID 48922 (Apr 03, 2005)

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