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PISTACHIO ICE CREAM
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Ice Cream
Amount Measure Ingredient -- Preparation Method
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2 1/2 c Milk
3 Eggs
1 c Sugar
1 c Whipping cream, whipped
1 1/4 c Pistachio nuts.
1 tb Pure vanilla extract
1 tb Pure almond extract
BLANCH the nuts by placing in a bowl for one minute
and pouring boiling water over it ( the nuts should
be out of the shells). Drain and peel. BLEND the
nuts, the milk, the eggs, and the sugar until you have
a green smooth liquid. Pour into a saucepan. COOK
over low heat until the custard thickens, about 25
minutes or so. Do not boil or it will curdle. COOL.
When cool, add vanilla and almond extracts. Stir.
FOLD in whipped cream.
FREEZE in an ice cream maker or in a container or bowl
in your freezer. If you use the bowl in freezer
method, you should pull the bowl out 2 or 3 times and
mix the mixture with a mixer. The frozen custard on
the sides of the bowl should be moved into the rest of
the mixture. This incorporates air and breaks up ice
crystals.
This ice cream takes a LOT of time, particularly
considering that you have to blanch the nuts. If you
don't mind lots of peel in your ice cream, you can
pass, but this makes a really unsavory ice cream.
If you've never had homemade ice cream before, you
will be surprised at the richer, tastier, smoother,
and denser ice cream a homemade version will give you.
You will have to soften it before scooping it, as real
ice cream always requires.
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