Mango Pistachio Ice Cream Recipes

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PISTACHIO ICE CREAM WITH BROILED MANGO SLICES



Pistachio Ice Cream With Broiled Mango Slices image

This Glace de Pistache was found in the recipe book "Moroccan". An ice cream maker not necessary for this one.

Provided by Julie Bs Hive

Categories     Frozen Desserts

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 ripe mango, peeled and sliced
confectioners' sugar, for sprinkling
1 1/4 cups blanched pistachios, finely ground
1 1/4 cups whole milk
1 1/4 cups heavy cream
4 egg yolks
1 cup granulated sugar
2 -3 tablespoons rose water or 2 -3 tablespoons orange flower water

Steps:

  • Reserving about 2 teaspoons of the ground pistachios, place the remaining in a heavy-bottom saucepan. Add milk and cream. Bring to a boil.
  • In a large bowl, beat the yolks with the sugar. Add hot milk and cream, beating continuously. Pour custard mixture back into the saucepan and cook over low heat until it thickens. Turn off heat. Stir in the rose water. Let mixture cool. Pour into a freezer proof container and freeze for 1 hour or until partially frozen. Remove from freezer and transfer to a bow, Beat to break down the crystals. Freeze the mixture again for 30 minutes. Beat one more time. Freeze until firm. OR use your ice cream maker following the manufacturer's directions.
  • Remove the ice cream from the freezer and let stand for 10-15 minutes before serving. Meanwhile, preheat the broiler to high. Sprinkle the mango slices with the confectioners' sugar and broil for 3-4 minutes. Serve immediately with scoops of ice cream decorated with a sprinkling of the reserved ground pistachios.

Nutrition Facts : Calories 792.8, Fat 51.3, SaturatedFat 22.1, Cholesterol 298.3, Sodium 67.5, Carbohydrate 75.6, Fiber 4.9, Sugar 64.7, Protein 14.6

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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