Desserts
Pistachio Ice Cream - 14 Servings
Makes about fourteen 1/2-cup servings
Pistachio Ice Cream - 14 Servings
Makes about fourteen 1/2-cup servings
Calories 332 (69% from fat)
carb. 22g
pro. 5g
fat 26g
sat. fat 13g
chol. 73mg
sod. 32mg
calc. 79mg
fiber 1g
carb. 22g
pro. 5g
fat 26g
sat. fat 13g
chol. 73mg
sod. 32mg
calc. 79mg
fiber 1g
Ingredients
- 1⅓ cups whole milk, well chilled
- 1-⅛ cups granulated sugar
- 3 cups heavy cream, well chilled
- 1½ teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1½ cups shelled pistachios, roughly chopped (use plain or lightly salted -- do not use red pistachios)
Preparation
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
- Stir in the heavy cream, and vanilla and almond extracts.
- Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
- During the last 5 minutes of freezing, add the pistachios. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.