Pistachio Ice Cream Recipe

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Pistachio Ice Cream
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Ingredients:

Directions:

  1. Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
  2. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
  3. Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 790.94 Kcal (3312 kJ)
Calories from fat 462.19 Kcal
% Daily Value*
Total Fat 51.35g 79%
Cholesterol 295.67mg 99%
Sodium 178.18mg 7%
Potassium 1121.64mg 24%
Total Carbs 60.12g 20%
Sugars 43.31g 173%
Dietary Fiber 7.18g 29%
Protein 28.72g 57%
Vitamin C 4.7mg 8%
Iron 4.2mg 23%
Calcium 339.8mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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