Pistachio Ice Cream Recipe
Ingredients
| Pistachios | 1⁄2 Cup (8 tbs) | |
| Flour | 2 Tablespoon | |
| Green | 5 Drop | |
| Almond essence | 5 Drop | |
| Sugar | 1 Cup (16 tbs) | |
| Cream | 2 Cup (32 tbs) | |
| Milk | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 533 Calories from Fat 91
% Daily Value*
Total Fat 10 g15%
Saturated Fat 4.7 g23.5%
Trans Fat 0 g
Cholesterol 13 mg4.3%
Sodium 172.2 mg7.2%
Total Carbohydrates 104 g34.7%
Dietary Fiber 1.2 g4.8%
Sugars 65.3 g
Protein 8 g15.6%
Vitamin A 5.4% Vitamin C 0.86%
Calcium 26.1% Iron 3.8%
*Based on a 2000 Calorie diet
Directions
1 In a bowl, soak the pistachios in hot water for 15 minutes and peel.
2 In a grinder jar, grind them coarsely.
3 Line a loaf tin with a wax paper.
MAKING
4 In a pan, boil the milk.
5 In a small bowl, make a smooth paste of flour and sugar with a little milk.
6 Stir into the remaining milk, cooking for a few minutes until a little thick.
7 Allow to cool.
8 Place in the freezer and let partially set.
9 Transfer the frozen mixture into a chilled bowl.
10 Beat with an egg beater.
11 Add color, essence, whipped cream and pistachios.
12 Pour the mixture in the prepared pan.
13 Cover and freeze until set.
SERVING
14 Serve chlled.
Chef
