Recipes for "pistachio ice cream"

Preheat the oven to 350 degrees F (175 degrees C).

Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.

Bake in the preheated oven until crust lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.

Combine ice cream, milk, and pudding mix in a bowl; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

Gather all ingredients.

Mix sweetened condensed milk, milk, and pudding mix together in a bowl.

Transfer to an ice cream maker and process according to manufacturers' instructions.

Combine sugar and milk in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Boil mixture for 3 minutes, then turn off the heat and pour into a bowl. Let cool to room temperature, about 30 minutes.

Add pistachio butter, almond extract, vanilla extract, and green food coloring. Whisk together, then refrigerate until completely chilled, about 2 hours.

Pour very cold whipping cream into a large mixing bowl, and whisk until soft peaks form. Transfer in half the pistachio mixture, and mix briefly to combine. Add remaining pistachio mixture and mix just until combined.

Use a spatula to transfer the mixture into a frozen container. Sprinkle half the nuts and chocolate chips over the top, and stir gently with a fork until distributed evenly. Scatter remaining chips and nuts over the top as evenly as possible.

Place a piece of plastic wrap on top of the ice cream, cover with the lid, and transfer to a freezer until completely frozen, at least 4 hours and preferably overnight.

Scoop and serve sprinkled with chopped or grated pistachios.

Preheat the oven to 325 degrees.

Pulse the pistachios and sugar in a food processor until it makes a fine powder.

Add the butter; pulse until incorporated.

Add the eggs, milk, and vanilla; pulse until incorporated.

Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated.

Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes – you’ll know it’s done when the top / center no longer feels jiggly when you touch it.

Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick – that’s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)

Add the saffron to the warm milk and set aside for 15 minutes.

Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.