ROSE AND PISTACHIO ICE CREAM RECIPES
PISTACHIO ICE CREAM RECIPE - EPICURIOUS
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
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 CAKE III RECIPE | ALLRECIPES
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
Provided by MACC
Categories Pistachio Desserts
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 - 10 inch tube pan
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
- Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 242.3 calories, CarbohydrateContent 35.2 g, CholesterolContent 53.9 mg, FatContent 9.8 g, FiberContent 0.4 g, ProteinContent 3.4 g, SaturatedFatContent 1.6 g, SodiumContent 361.3 mg, SugarContent 21 g
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