How To Make Pistachio Ice Cream
You can never go wrong with a good pistachio ice cream. This recipe is especially made with real pistachios, giving it that beautiful color and flavor!
Ingredients
- 1 cup unsalted shelled pistachios
- ¾ cup sugar
- 2 cup milk, (do not use low-fat or nonfat)
- ½ tsp almond extract
- 4 large egg yolks
- 1 cup whipping cream
- ¾ cup unsalted shelled pistachios, toasted, coarsely chopped
Instructions
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Finely grind 1 cup pistachios and ¼ cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
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Whisk egg yolks and remaining sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan.
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Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, for about 10 minutes (do not boil). Strain into large bowl. Chill until cold. This will take about 2 hours.
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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.)
Nutrition
- Sugar: 48g
- :
- Calcium: 258mg
- Calories: 789kcal
- Carbohydrates: 62g
- Cholesterol: 289mg
- Fat: 55g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 22g
- Polyunsaturated Fat: 9g
- Potassium: 769mg
- Protein: 19g
- Saturated Fat: 21g
- Sodium: 87mg
- Vitamin A: 1471IU
- Vitamin C: 2mg
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