Pistachio Ice Cream
Published December 8, 1981
- Total Time
- 10 minutes, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
8 egg yolks
3 ounces finely ground unsalted pistachio nuts
7 ounces (1 cup) sugar
3 cups half and half
¾ cup heavy cream
9 drops green food coloring
2 tablespoons kirsch
Nutritional analysis per serving
26 grams carbs; 162 milligrams cholesterol; 321 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 1 gram trans fat; 1 gram fiber; 55 milligrams sodium; 6 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix pistachios, sugar and yolks. Bring half and half to boil; pour into pistachio mixture. Stir over medium heat until mixture thickens. Do not boil.
- Step 2
Strain; cool. Add cream, coloring and kirsch; freeze in ice cream freezer or refrigerator freezer.
Private Notes
Comments
1. I include the cream in the cooking of the custard. I cook until the tem reaches 175-178. Yes, it takes longer to cool but why rush it. 2. After the custard cools overnight I then add 5 drops of green not 9 but that's a personal thing. If it were for St Patrick's day, well.... 3. I made a mistake the second time I made this recipe and added 2 ounces of kirsch instead of 2 TB. 2 ounces is much better. 4. As the ice cream is churning I add salted pistachios (about 1/2 cup)
1. I include the cream in the cooking of the custard. I cook until the tem reaches 175-178. Yes, it takes longer to cool but why rush it. 2. After the custard cools overnight I then add 5 drops of green not 9 but that's a personal thing. If it were for St Patrick's day, well.... 3. I made a mistake the second time I made this recipe and added 2 ounces of kirsch instead of 2 TB. 2 ounces is much better. 4. As the ice cream is churning I add salted pistachios (about 1/2 cup)