Fannie Farmer Pistachio Ice Cream Recipes

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PISTACHIO ICE CREAM



Pistachio Ice Cream image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield about 2 quarts

Number Of Ingredients 8

1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
1 cup whipped cream, for garnish
1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish

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



Pistachio ice cream image

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

100g shelled pistachio
150ml milk
100g golden caster sugar
300ml double cream
300ml ready-made custard
½ tsp almond extract

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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