Pistachio Ice Cream With Almond Biscotti and Whipped Cream

Total Time
2hrs 30mins
Prep 1 hr 30 mins
Cook 1 hr

Great recipe with a lot of FAT, but it's a good way to treat family and friends. Can be prepared 3 to 4 days ahead of time and can be used almost for any occasion including the late night snack that we all crave in the warm summer days.

Ingredients Nutrition

Directions

  1. Boil 2 cups of water add it to the bowl of pistachios and allow to blanch; drain the pistachios and rub them between a kitchen towel to peel off the skin.
  2. In a food processor blend together pistachios, milk eggs and sugar to form a thick paste.
  3. Cook over a double boiler whisking continuously till the custard thicken.
  4. Strain through a fine mesh.
  5. Fold in half the whipped cream a little at a time to make the custard nice and airy.
  6. Freeze.
  7. For the biscotti beat together the sugar and butter till fluffy (in a machine or with hand blender with whisk attachment).
  8. Add one egg at a time to make a smooth mixture.
  9. Sift the flour and add slowly to the egg and sugar mixture.
  10. Make a smooth dough.
  11. At this point, make the dough into small balls (24) and roll out into cigar shapes 1/4 of a inch thick.
  12. Place onto a baking sheet and press with your hand and flatten; sprinkle with almond slivers.
  13. Bake at 350°F for 20 minutes and remove from the oven. Allow to cool completely. Reduce oven temp to 275°F and bake again for 10 minutes till the cookie hardens. Allow to cool and store in a cool dry place in a air-tight container.
  14. Serve in a wine glass with 100 ml ice cream, 2 almond biscotti and a dollop of whipped cream on top.