Try this Pistachio Ice Cream recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 130C/350F/GM4. Take half the pistachios and roast them in the oven for about 8 minutes; they should smell toasted, but are not coloured. Remove and cool. Then put the toasted pistachios in a blender, with the vanilla essence and sugar, and blend so that the nuts are reduced to a fine meal. Put in a jug. Heat the cream to just below boiling point (when it starts to bubble round the edges), then pour immediately on the nut and sugar mix in the jug. Leave to cool, stir, then refridgerate overnight to let the flavours mix properly. The next day, remove the nuts skins by boiling them in water for a minute. Chop the nuts coarsely. Then add to the cream mixture, and freeze. If you wish to still-freeze, put the container in the freezer, and let the ice-cream freeze. When it is half-frozen (approximately 4 hours, but could be sooner or later depending on your freezer), take out the container, quickly run the contents through a liquidizer or food processor, and return to the container, and to the freezer. Repeat after another few hours. (makes about 1 litre) Posted to recipelu-digest by "bunny"
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1127 | ||
Calories from Fat: 397 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 23.1g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 1026.2mg | 27 % | |
Total Carbohydrate 173.5g | 51 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 163.3g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1127
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