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Pistachio Ice Cream

A Cool Way to Use Fresh Pistachios!

1 1/4 cups pistachios
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy
cream whipped
1 teaspoon
almond extract

Shell the pistachios. Blanch the nuts by placing them in a bowl and pouring boiling water over them. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, milk, eggs, and 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. Let the mixture cool and add vanilla and almond extracts. Stir and fold in whipped cream and freeze according to your ice cream maker’s instructions.

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