PISTACHIO EXTRACT RECIPE RECIPES

Name: Pistachio Ice Cream
Yield: Makes about 3 1/2 cups
Ingredients: 1 cup unsalted shelled pistachios; 3/4 cup sugar; 2 cups milk (do not use low-fat or nonfat); 1/2 teaspoon almond extract; 4 large egg yolks; 1 cup whipping cream; 3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

PISTACHIO ICE CREAM RECIPE | EPICURIOUS

Pistachio Ice Cream Recipe | Epicurious image

This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .

Provided by EPICURIOUS.COM

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

Steps:

Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)

PISTACHIO THUMBPRINTS RECIPE: HOW TO MAKE IT

Pistachio Thumbprints Recipe: How to Make It image

These mild pistachio-flavored cookies disappear in a wink. —Liz Probelski, Port Washington, Wisconsin.

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield about 4 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
FILLING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 163 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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