Pistachio Ice Cream
Pistachio Ice Cream Preparation
Put the egg, half-and-half, sugar, almond and vanilla extracts and food coloring in a blender and blend on medium speed until the mixture is smooth and all the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream machine and freeze according to manufacturers instructions. When the ice cream is half frozen, add the nuts. Makes slightly more than 1 quart. 520 cal; 45 gr fat; 75% fat. Source: The Miami Herald. MM Waldine Van Geffen firstname.lastname@example.org. Posted to MC-Recipe Digest by "M. Hicks"
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