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Pistachio Ice Cream Recipe
|Shelled pistachio nuts||1⁄4 Pound (125 Gram)|
|Light cream||250 Milliliter (1 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Almond extract||5 Drop (Adjust Quantity As Per Taste)|
|Green food color||3 Drop (Adjust Quantity As Needed)|
|Whipping cream||250 Milliliter (1 Cup)|
Calories 678 Calories from Fat 504
% Daily Value*
Total Fat 57 g88.3%
Saturated Fat 29.3 g146.7%
Trans Fat 0 g
Cholesterol 343.8 mg
Sodium 94.7 mg3.9%
Total Carbohydrates 25 g8.5%
Dietary Fiber 2.9 g11.7%
Sugars 17.3 g
Protein 13 g25.5%
Vitamin A 20.1% Vitamin C 3%
Calcium 13.1% Iron 9.1%
*Based on a 2000 Calorie diet
Put the sugar and water in a saucepan and stir to dissolve over low heat.
When the sugar has dissolved, boil rapidly for 6 minutes or until the temperature reaches 220°F (104°C) on a candy thermometer.
Remove the pan from the heat.
Using a beater, beat the egg yolks in a bowl.
Pour in the syrup in a steady stream beating steadily until the mixture is thick and fluffy.
Mix in the pistachio cream, the remaining light cream, a few drops of almond extract and 1 to 2 drops of food coloring.
Beat the whipping cream until thick but not stiff and mix it into the custard.
Chill the mixture.
Beat the egg whites until stiff.
Fold into the mixture and freeze.