Pistachio Ice Cream

"This recipe is in response to a request. It's an Emeril recipe from 2001."
 
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Ready In:
3hrs 20mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
 
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