Gee Lisa I have recipes for ice cream but not one you cook first. I usually just use milk, cream and fruit, and spin it in salted ice. Never heard of having to cook it before. Ya got me this time girl!
I lied I have one from Emeril Lagasse and one by Lidia but I havent tried it yet:
PISTACHIO ICE CREAM - Emeril Lagasse
1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
1 cup whipped cream, for garnish
1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish
Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food
processor, being careful not to turn the mixture into butter. Bring the
milk and cream to a boil in heavy large saucepan. Remove from heat.
Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and
whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the
eggs. Gradually add the egg mixture in a slow, steady stream into the
hot cream in the saucepan. Cook over low heat, stirring occasionally,
until the custard thickens enough to coat the back of a spoon and
reaches 170 degrees on an instant-read thermometer, about 6 minutes.
Remove from the heat and strain into a large bowl. Add pistachio mixture
and almond extract. Cover with plastic wrap, pressing down against the
surface to keep a skin from forming, and chill in the refrigerator for
at least 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream
machine. Freeze according to the manufacturer's instructions. After
the ice cream is made, transfer to an airtight container and freeze
until ready to serve.
Garnish with whipped cream and toasted pistachios.
Yield: about 2 quarts
Prep Time: 3 hours 20 minutes
Cooking Time: 20 minutes
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PISTACHIO ICE CREAM - Lidia
2 1/2 c Milk
3 Eggs
1 c Sugar
1 c Whipping cream, whipped
1 1/4 c Pistachio nuts.
1 tb Pure vanilla extract
1 tb Pure almond extract
BLANCH the nuts by placing in a bowl for one minute and pouring boiling
water over it (the nuts should be out of the shells). Drain and peel.
BLEND the nuts, the milk, the eggs, and the sugar until you have a
green smooth liquid. Pour into a saucepan. COOK over low heat until
the custard thickens, about 25 minutes or so. Do not boil or it will
curdle.
COOL. When cool, add vanilla and almond extracts. Stir.
FOLD in whipped cream.
FREEZE in an ice cream maker or in a container or bowl in your freezer.
If you use the bowl in freezer method, you should pull the bowl out
2 or 3 times and mix the mixture with a mixer. The frozen custard on
the sides of the bowl should be moved into the rest of the mixture.
This incorporates air and breaks up ice crystals.
This ice cream takes a LOT of time, particularly considering that you
have to blanch the nuts. If you don't mind lots of peel in your ice cream,
you can pass, but this makes a really unsavory ice cream.
If you've never had homemade ice cream before, you will be surprised at
the richer, tastier, smoother, and denser ice cream a homemade version
will give you. You will have to soften it before scooping it, as real
ice cream always requires.
