Best 2 Pistachio Cardamom Ice Cream Recipes
**Experience a Symphony of Flavors with Pistachio Cardamom Ice Cream: A Culinary Journey of Sweet Indulgence**
Embrace a delightful culinary adventure with our pistachio cardamom ice cream, a symphony of flavors that will tantalize your taste buds. This frozen masterpiece blends the rich, nutty essence of pistachios with the aromatic warmth of cardamom, creating a captivating taste experience. As you savor each spoonful, you'll embark on a journey through contrasting textures, from the smooth and creamy ice cream base to the crunchy bits of pistachios. Indulge in this delectable treat as a refreshing dessert, a sweet snack, or a delightful addition to your favorite dessert creations. This article presents a collection of pistachio cardamom ice cream recipes, each offering unique variations to suit your preferences and dietary needs. From classic to vegan and no-churn options, you'll find the perfect recipe to satisfy your cravings. Prepare to be captivated by the harmonious blend of pistachio and cardamom, a culinary symphony that will leave you craving for more.
PISTACHIO ICE CREAM
This easy homemade Pistachio Ice Cream recipe is luxuriously creamy with the perfect balance of sweet vanilla flavor and hints of nuttiness from crushed pistachios.
Provided by Lauren Allen
Categories Dessert
Time 8h20m
Number Of Ingredients 8
Steps:
- Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
- Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
- Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
- Pour the custard through a fine-mesh sieve set over a bowl; discard what's left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
- Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
- Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.
Nutrition Facts : Calories 353 kcal, Carbohydrate 23 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 151 mg, Sodium 165 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
SAFFRON CARDAMOM ICE CREAM WITH PISTACHIOS
It's getting warmer & my eye has turned to cold luscious ice creams to cue up for summer. This cooked custard ice cream came from August 1993 Gourmet Magazine. This is produced/created by the Ciao Bella Gelato Company of New York. This combines cardamom with the saffron and pistachio nuts for a cool follow-up to a fiery East Indian curry or spicy Middle Eastern cuisine. It distinctly states that the use of saffron threads (againstthe use of saffron powder) will evoke the right aromatic flavor for "this suave dessert." Mmmmm... Thank you Trader Joe's for the saffron threads! Some of the prep time is for cooling custard - though I would opt to let it chill overnight in fridge & prechill in freezer before putting in my small Cuisinart ice cream maker which can poop out before the churning is ideal.
Provided by Busters friend
Categories Frozen Desserts
Time 3h30m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
- Remove pan from heat and let cream mixture stand, covered, for 1 hour.
- Return pan to the heat and bring mixture to just simering.
- In another bowl, whisk egg yolks, sugar and pinch of salt together.
- Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
- After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
- Pour the entire mixture back into the pan.
- Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F.
- Strain through a fine sieve into another bowl and stir in cardamom.
- Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
- Add pistachios during last few minutes of freezing/churning time.
Nutrition Facts : Calories 2219, Fat 171.8, SaturatedFat 91.4, Cholesterol 1599.1, Sodium 324.6, Carbohydrate 140.6, Fiber 5, Sugar 103.9, Protein 40.3
Tips:
- Use high-quality pistachios for the best flavor. If you can, find pistachios that are freshly roasted and unsalted.
- Toast the pistachios in a single layer on a baking sheet in a 350°F oven for 5-7 minutes, or until they are fragrant and slightly browned.
- Let the pistachios cool completely before adding them to the ice cream base.
- Use freshly ground cardamom for the best flavor. You can grind cardamom seeds in a spice grinder or with a mortar and pestle.
- Add the cardamom to the ice cream base towards the end of the churning process, so that it doesn't overpower the other flavors.
- Chill the ice cream base thoroughly before churning it. This will help the ice cream to set up properly.
- Churn the ice cream according to the manufacturer's instructions. If you don't have an ice cream maker, you can freeze the ice cream base in a covered container and stir it every 30 minutes or so until it is frozen solid.
Conclusion:
Pistachio cardamom ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your ice cream rich and creamy or light and fluffy, this recipe has you covered. So next time you are looking for a unique and flavorful ice cream, give this pistachio cardamom ice cream a try. You won't be disappointed!
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