Try this Pistachio Nut Ice Cream recipe, or contribute your own.
Suggest a better descriptionSOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine ingredients except pistachios in a blender or food processor and process until well combined. Cover and chill in the refrigerator until ready to freeae. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturers instructions for freezing. About a minute before ice cream is finished, add nuts and finish freezing. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Quart (3966g) | ||
Recipe Makes: 1 Quart | ||
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Calories: 5993 | ||
Calories from Fat: 3518 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 390.8g | 521 % | |
Saturated Fat 243.3g | 1216 % | |
Monounsaturated Fat 112.9g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 1258.4mg | 387 % | |
Sodium 1415.8mg | 49 % | |
Potassium 4515.4mg | 119 % | |
Total Carbohydrate 551g | 162 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 550.8g | ||
Protein 102.4g | 146 % | |
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: 5993
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