Fannie Farmer Pistachio Ice Cream Recipes

FANNIE FARMER PISTACHIO ICE CREAM

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.

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

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.

SUGAR FREE PISTACHIO ICE CREAM - FREEZER MADE

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.

COOL WHIP ICE CREAM

Steps:

• Mix all together and beat well. Pour into 1 gallon freezer and freeze. More milk may be added to fill freezer. Add any king of well-drained fruit or chocolate candy, grated.

PISTACHIO PUDDING ICE CREAM

Steps:

• Put pudding mix in a small bowl, whisk in 2 cups of cold milk.
• Pre chill your ice cream machine for about 5 min (if pre chilling is required by manufacture).
• Pour pudding mixture into machine and follow manufacturers directions.
• If using the nuts, add them to the mixture when it is about half done, and finish processing; OR, follow the manufacturers directions for adding chopped candy bars to ice cream, and add the chopped nuts following those directions.
• Store any leftover ice cream in the freezer in a tightly covered container.
• Press a piece of plastic wrap into the surface of the ice cream before covering the container, to prevent ice crystals from forming.