Pistachio Ice Cream
Ice cream is frozen cream, right? Not exactly. Some ice creams are made with various types of dairy, like heavy cream, half-and-half, milk, or yogurt. For example, French ice cream is prepared with the additional step of thickening a custard with egg yolks. Next, a flavor like vanilla beans split in half, seeds scraped and steeped in the cream and milk. Afterward, the flavored custard must be chilled and refrigerated for several hours or overnight to allow the flavor to permeate the cream thoroughly before the custard is frozen. Here the flavor is chopped pistachios, pistachio extract, and nut liqueur. Face your rival butter pecan ice cream!
6 servings
INGREDIENTS:
8 tablespoons allulose sweetener, divided (sugar substitute)
2 cups pistachios, roasted, salted, shelled, divided
4 egg yolks
2 cups heavy cream, preferably grass-fed, organic
1 cup goat milk or other full-fat milk
1 teaspoon vanilla extract
¼ teaspoon pistachio extract
¼ cup Frangelico liqueur (hazelnut or pistachio will do)
DIRECTION:
1. Whip the egg yolks and four tablespoons of allulose until the eggs turn a lighter shade of yellow. Reserve.
2. Combine one cup of pistachios with four tablespoons of allulose in a food processor. Process until finely ground, then place in a heavy saucepan with cream and milk. Heat over medium heat until scalded, in which bubbles gather on the pan's sides. Be careful not to overheat. Remove from the heat and slowly whip into the egg mixture.
Return to the saucepan and cook over low heat, continually stirring, until the custard reaches 175°For thick enough to coat the back of a spoon (the French call this 'nappe').
Nappe
Steep at room temperature for one hour. Press through a fine-mesh sieve discarding the pistachios. Stir in the vanilla and pistachio extract to the custard base. Chill in the refrigerator overnight or at least four hours before freezing.
3. Stir in the Frangelico or nut liqueur. Churn in an ice cream machine according to the manufacturer's directions. Wash the salt off the remaining pistachios and dry them with a paper towel. In the last few minutes, stir in the washed cup of pistachio until evenly distributed. Store in a shallow container or loaf pan covered with wax paper on the surface. Freeze for at least four hours or until solid. Let sit at room temperature for about five minutes before serving.
Pistachio Ice Cream
Ingredients
- 8 tablespoons allulose sweetener, divided (sugar substitute)
- 2 cups pistachios, roasted, salted, shelled, divided
- 4 egg yolks
- 2 cups heavy cream, preferably grass-fed, organic
- 1 cup goat milk or other full-fat milk
- 1 teaspoon vanilla extract
- ¼ teaspoon pistachio extract
- ¼ cup Frangelico liqueur (hazelnut or pistachio will do)
- DIRECTION:
Instructions
- Whip the egg yolks and four tablespoons of allulose until the eggs turn a lighter shade of yellow. Reserve.
- Combine one cup of pistachios with four tablespoons of allulose in a food processor. Process until finely ground, then place in a heavy saucepan with cream and milk. Heat over medium heat until scalded, in which bubbles gather on the pan's sides. Be careful not to overheat. Remove from the heat and slowly whip into the egg mixture. Return to the saucepan and cook over low heat, continually stirring, until the custard reaches 175°For thick enough to coat the back of a spoon (the French call this 'nappe'). Steep at room temperature for one hour. Press through a fine-mesh sieve discarding the pistachios. Stir in the vanilla and pistachio extract to the custard base. Chill in the refrigerator overnight or at least four hours before freezing.
- Stir in the Frangelico or nut liqueur. Churn in an ice cream machine according to the manufacturer's directions. Wash the salt off the remaining pistachios and dry them with a paper towel. In the last few minutes, stir in the washed cup of pistachio until evenly distributed. Store in a shallow container or loaf pan covered with wax paper on the surface. Freeze for at least four hours or until solid. Let sit at room temperature for about five minutes before serving.
Nutrition Facts
Calories
476.42Fat (grams)
42.33 gSat. Fat (grams)
21.34 gCarbs (grams)
27.56 gFiber (grams)
2.17 gNet carbs
25.38 gSugar (grams)
9.87 gProtein (grams)
9.68 gSodium (milligrams)
42.9 mgCholesterol (grams)
224.13 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.