Fannys Pistachio Ice Cream Recipes

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FANNIE FARMER PISTACHIO ICE CREAM



Fannie Farmer Pistachio Ice Cream image

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

2 cups milk, scalded
1 tablespoon all-purpose flour
1 cup granulated sugar
1 large egg, lightly beaten
1/2 teaspoon salt
1 quart cream (the original says "thin cream")
1 tablespoon vanilla
1 teaspoon almond extract
2 -3 cups pistachios or 2 -3 cups peanuts, chopped
green food coloring

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.

PISTACHIO ICE CREAM



Pistachio Ice Cream image

This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .

Categories     Milk/Cream     Food Processor     Ice Cream Machine     Dessert     Vegetarian     Frozen Dessert     Pistachio     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

Steps:

  • Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
  • Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
  • 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.)

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