Pistachio Ice Cream With Thyme Cabernet Caramel Recipes

PISTACHIO ICE CREAM

Steps:

• Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
• Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
• Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
• Pour the custard through a fine-mesh sieve set over a bowl; discard what's left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
• Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
• Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.

PISTACHIO ICE CREAM

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.)

PISTACHIO ICE CREAM

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.

FUDGE TARTLETS WITH PEANUT BUTTER ICE CREAM AND CABERNET CARAMEL

Steps:

• Make the ice cream: Heat the half-and-half and vanilla bean in a saucepan over medium heat, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set the mixture aside to infuse for 10 to 15 minutes.
• Whisk together the egg yolks and sugar in a medium bowl. Whisking constantly, slowly pour the hot half-and-half mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Immediately whisk in the peanut butter and whisk until smooth. Strain the mixture into a bowl to smooth it and remove the vanilla bean. Rest the bottom of the bowl in the ice bath and let the mixture cool, stirring often, for 2 hours. Freeze according to the directions of the ice cream machine.
• Make the crusts: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy.
• Whisk the egg yolks, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. If the mixture seems too dry, add another teaspoon of heavy cream. Turn the dough out onto a work surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, until ready to use. (The recipe can be made up to this point and keep refrigerated for up to 2 days.)
• Roll out the dough 1/8-inch thick on a lightly floured surface and cut out circles that are 2 inches larger in diameter than the mini-muffin cups.
• Spray the muffin tin well with nonstick cooking spray, then gently press the dough rounds into the cups, easing the dough completely into the cups. Smooth out the folds by pressing the dough against the sides and bottoms of the cups (the walls will become a little thicker). Use your fingers to form the rim of each tartlet into an even edge, pulling or cutting off extra bits of dough, if necessary.
• Spray the bottom-outside of another mini-muffin tin with nonstick spray and gently push it down into the tin with the dough rounds so that it "spoons" into the bottom cups. This will help prevent shrinkage during baking. Chill for 30 minutes.
• Heat the oven to 375 degrees F.
• Keeping the tins pressed together, turn them upside down on a sheet pan. Bake until the crusts are dry and golden but not brown, about 12 minutes. Let them cool upside down for 20 minutes, then invert the pans and carefully lift the top tin out, leaving the pastry cups in the bottom tin.
• Meanwhile, make the filling: Melt the chocolate and butter together in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove the mixture from the heat and whisk in the eggs, sugar, vanilla, and salt.
• Heat the oven to 350 degrees F.
• Pour the filling into the prebaked tart shells (still in their tins) and bake for 11 to 13 minutes, until the filling is set at the edges but still a little moist in the center.
• Meanwhile, make the caramel sauce: Pour the sugar into the center of a deep saucepan. Carefully pour 1/2 cup water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring the mixture to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until it is amber-caramel, 10 to 20 minutes. When the mixture is done, immediately remove the pot from the heat. Use a wooden spoon to slowly stir in the red wine. Set aside.
• When ready to serve, arrange the tarts on serving plates. Put a dollop of the sauce on the plate on 1 side of the tart and a small scoop of the ice cream on the other side. Serve immediately.