Pistachio Ice Cream With Estancia Chardonnay – a delicious recipe with pistachios, cream, milk, sugar, egg yolks, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grind only half of the pistachios (1 cup) until fine. Combine pistachios, 1 cup cream, milk, sugar and salt in a pan and bring to a boil. Remove from heat and let steep for 30 minutes. Muddle pistachios in mixture and then strain, removing all clumps. Separately, whisk egg yolks before slowly adding to mixture. Continue to stir. Place mixture back on medium heat and stir until consistency thickens.
2
Pour mixture into a large bowl and add remaining cream, vanilla and almond extract. Refrigerate overnight. The next day, add mixture and freeze into an ice cream maker, following manufacturer's directions. Once frozen, grind remaining cup of pistachios and mix into ice cream. Scoop and garish with a mint sprig. Enjoy!
829
kcal
Calories
61
g
Fat
47
g
Carbs
24
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 9 ingredients. The key ingredients include: 2 cups pistachios ; shelled, 2 cups cream, 1 cup whole milk, 3/4 cup granulated sugar, and more.
Yes, Pistachio Ice Cream With Estancia Chardonnay 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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