Nutty Pistachio Ice Cream – a delicious recipe with sugar, salt, egg yolks, vanilla, heavy cream, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat half-and-half in saucepan; stir in sugar and salt.
2
Pour a small amount of hot half-and-half into egg yolks, stirring constantly.
3
Return yolk mixture to half-and-half; cook and stir over medium heat about 5 to 10 minutes or until thickened and creamy.
4
Do not boil.
5
Cool.
6
Stir in vanilla and heavy cream.
7
Chill.
8
Pour into freezer container; follow manufacturer's directions for freezing.
9
Add pistachios and orange peel when almost frozen; freeze until firm.
10
Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.
11
Blanching Process:.
12
Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute.
13
Drain and rub the pistachios with a clean kitchen towel.
14
To dry, spread on a large baking sheet in an oven preheated to 300 degrees F. for 10 to 15 minutes.
640
kcal
Calories
48
g
Fat
43
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup half-and-half, ¾ cup sugar, ⅛ teaspoon salt, 2 egg yolks, beaten, and more.
Yes, Nutty Pistachio Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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