Best 3 Pistachio Cardamom Ice Cream Recipes
Pistachio cardamom ice cream is a delightful dessert that combines the nutty flavor of pistachios with the aromatic fragrance of cardamom. Originating in the Middle East, this unique flavor combination has become a favorite around the world. If you're looking for a delicious and refreshing treat that's perfect for any occasion, look no further than pistachio cardamom ice cream. With just a few simple ingredients and a bit of time, you can create this delectable dessert that will surely impress your friends and family.
Here are our top 3 tried and tested recipes!
PISTACHIO CARDAMOM ICE CREAM
Steps:
- Finely grind 1/2 cup pistachios with 1/4 cup sugar. Slowly, bring milk, cream, cardamom and pistachio mixture to a boil over medium heat. Boil 4 minutes. Remove from heat, cover and let stand at room temperature for at least 2 hours. Cover surface with plastic wrap and refrigerate overnight if you can. Preheat oven to 350. Reheat milk and pistachios over low heat. Bring 6 yolks to room temperature. Beat in bowl of mixer. Add 1/4 cup sugar and beat until pale yellow. Gradually beat the warm milk into eggs and return the mixture to saucepan. Cook over low heat to thicken. Strain into a bowl. Cover surface and refrigerate 2 hours. Roughly chop remaining 1/2 cup pistachios and spread sparsely on a silpat-lined baking sheet. Toast 7-10 minutes, shaking the pan halfway through. Cool completely. Add pistachios to cold custard and put in ice cream maker.
PISTACHIO ICE CREAM DESSERT
This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!
Provided by tracyc
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat 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 preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
- Mix ice cream, pudding mix, and milk together in a bowl until combined; 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.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 57.7 g, Cholesterol 65.9 mg, Fat 32.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 19.4 g, Sodium 574.4 mg, Sugar 42.4 g
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.
- Toast the pistachios before using them to enhance their flavor.
- Use a food processor to grind the pistachios into a fine powder.
- Use a combination of heavy cream and milk for a richer ice cream.
- Add the cardamom pods to the milk while it is heating to infuse it with flavor.
- Strain the milk mixture before freezing it to remove the cardamom pods.
- Churn the ice cream in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours before serving.
- Serve the ice cream with additional chopped pistachios and a sprinkle of cardamom powder.
Conclusion:
Pistachio cardamom ice cream is a delicious and unique dessert that is perfect for any occasion. With its vibrant green color and nutty flavor, this ice cream is sure to impress your guests. The cardamom adds a warm and exotic flavor that perfectly complements the pistachios. This ice cream is also relatively easy to make, so it's a great option for home cooks of all levels.
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