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Recipe for Pistachio Ice Cream

Recipe Ingredients:
cup Shelled Pistachios
cups milk
cup heavy cream
1-1/2  cups sugar
10  egg yolks
tablespoon almond extract
drops pure vegetable green food coloring

Cooking Directions:
1.  Combine the milk and cream in a saucepan and bring just to a boil.

2.  Place the sugar and egg yolks in a mixing bowl and beat with a whisk to the ribbon state- that is, until thick and place yellow in color and, when the beater is lifted, the mixture falls back on itself in a ribbon.

3.  Pour a cup or so of the combined hot milk and cream into the egg mixture, beating rapidly with the whisk. Scrape out the entire contents of the bowl into the saucepan containing the hot milk mixture.

4.  Using a wooden spoon, cook the sauce over low heat, stirring this way and all over the bottom of the saucepan, taking care that the sauce does not stick. Also, be cautious that the sauce does not curdle. Cook only until the mixture coats the bottom of the spoon like very thick cream. Do not ay any point boil the sauce, or it will curdle. Add the almond extract and food coloring.

5.  Immediately strain the sauce into a mixing bowl. Let stand until cool. Chill thoroughly in the refrigerator or freezer without freezing. Pour the custard into the container of a hand-cranked or electric ice cream machine and freeze accordinly to the manufacturer's instructions. When the ice cream is partly fozen, add the pistachios and continue feezing.

    Roasted Pistachios (Unsalted, No Shell) Roasted Pistachios (Unsalted, No Shell)
Roasted California pistachios, no shell, no salt. What a gourmet treat! You never have to worry about the shells (yes!). Great for baking, salads or on ice cream!

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