Comments on: Pistachio Nut Ice Cream

By: Betsy Kim

Betsy Kim — Sat, 04 Feb 2012 14:49:11 +0000

I had some leftover cream and thought of ice cream and happened upon this recipe. YUM! Although I didn’t have pistachios on hand, I made it anyway. It was so creamy and delicious. Will definitely make it again! Thank you!

By: Adeline

Adeline — Tue, 03 Jan 2012 06:22:58 +0000

I tried this 2 days and it turned out brilliantly! Thanks for sharing this wonderful recipe. Cheers.

By: Pistachio Ice Cream and My First GIVEAWAY!!! » Dinners, Dishes, and Desserts

Mon, 05 Dec 2011 20:55:43 +0000

[...] a bunch of reviews I finally decided on this one. Pistachio Ice Cream Adapted from BrownEyed Baker Printable Recipe 1 ¼ cup shelled pistachio nuts ¾ cup sugar 2 cups heavy cream 1 cup whole milk [...]

By: melinda

melinda — Sat, 03 Sep 2011 17:32:18 +0000

ummmmm i thought you were supposed to eat those

By: Kim

Kim — Sat, 03 Sep 2011 10:42:16 +0000

My husband stated that this is the best ice cream that he has ever had!!! Thank you! Do you have a recipe for re-using the soaked pistacio nuts? I hate throwing them away…

By: Pistachio Nut Ice Cream | from the Bartolini kitchens

Pistachio Nut Ice Cream | from the Bartolini kitchens — Fri, 12 Aug 2011 16:23:25 +0000

[...] far too many variations to list here. One particularly interesting method can be found on the Brown Eyed Baker’s website. In addition to adding chopped nuts to the cream mixture, he begins by steeping some of the [...]

By: Mary Anne

Mary Anne — Fri, 12 Aug 2011 14:07:24 +0000

Nope it’s not! Consider it a basic breakast with eggs and dairy and nut protein…LOL

By: Mary Anne

Mary Anne — Fri, 12 Aug 2011 13:58:40 +0000

Your receipe is so much like the one my family has always used for pistachio gelato my favorite! I’m glad you didn’t add food coloring to it either. King Arthur Flour carries a pistachio flavor in it’s essential oils great in cookies and cakes very delicate.

By: No-Bake Creamy Peanut Butter Pie | Brown Eyed Baker

No-Bake Creamy Peanut Butter Pie | Brown Eyed Baker — Fri, 12 Aug 2011 04:01:23 +0000

[...] year ago: Mocha Cupcakes with Espresso Frosting Two years ago: Pistachio Nut Ice Cream Three years ago: Panzanella Four years ago: Pasta Carbonara Florentine No-Bake Creamy Peanut Butter [...]

By: 100 Best Summer Recipes | Brown Eyed Baker

100 Best Summer Recipes | Brown Eyed Baker — Mon, 30 May 2011 04:05:14 +0000

[...] Ice Cream Classic Vanilla Bean Ice Cream Fresh Strawberry Ice Cream Mint Chocolate Chip Ice Cream Pistachio Nut Ice Cream Roasted Banana Ice Cream Salted Caramel Ice Cream Tin Roof Ice Cream Toasted Almond and Candied [...]

By: melinda

melinda — Thu, 12 May 2011 05:24:18 +0000

my friend & i just inherited an ice cream maker & used your pistachio recipe as a test run…success! absolutely delicious! i will be making it again soon (but i will need to triple it thank you

By: Eileen Tragert

Eileen Tragert — Sat, 14 Aug 2010 00:05:13 +0000

I have enjoyed Spumoni Ice Cream since I was a child in Brooklyn NY Italian Restaurants. Safeway Select Brand carried a fairly tasty replica, but delivery is spotty and think it is somewhat seasonal. I can’t wait to gather up ingredients for your Spumoni Without an Ice Maker recipe and gorge away. At 80 yrs old, I’m allowed to gorge, you know and still love to cook.
I asked a friend traveling to Italy to see if she could find a recipe for Spumoni during her travels and she returned with only an imported can of Rollands French Roasted Pistachio Oil but alas, no recipe
I used some on mashed potatoes and some on grilled vegetables and it is very tasty
Wonder if I could intensify the ice cream flavor with it?
Thank you for your excellent site.

By: How to Make Homemade Ice Cream Without an Ice Cream Maker | Brown Eyed Baker

Mon, 21 Jun 2010 05:27:14 +0000

[...] Cheesecake Ice Cream Classic Vanilla Bean Ice Cream Pistachio Nut Ice Cream Chocolate Ice Cream Tin Roof Ice Cream Butter Pecan Ice Cream Espresso Ice Cream Mint Chocolate [...]

By: Chris

Chris — Thu, 20 May 2010 08:39:03 +0000

Thank you for this recipe, I have just finished making it and it is delicious, although I think I was a little heavy-handed with the almond essence and so it has a bit more marzipaniness than pistachioness about it – luckily not a problem for me! It’s 9.30 am and I have just finished churning it, and have scraped out the ice cream machine for breakfast!

I thought I would pass on a little tip for the leftover ground and marinated pistachios. They can be used in a bakewell tart, replacing some of the almonds in the filling. My favourite recipe here:

http://www.goodtoknow.co.uk/recipes/272952/Hairy-Bakers—Bakewell-tart

I’ve just made a fabulous caramel ice cream in the last few days. It took 8 egg yolks, 250g of very caramelised sugar, 250ml cream and 350ml milk, and some vanilla essence – that’s all, no butter, although I added a pinch of salt. The recipe came from the Bibendum restaurant cookbook and it is truly great – a strong, grown-up caramel flavour, like creme brulee. Method was, melt and caramelise the sugar, until almost burnt, mix in cream. Warm milk, mix into eggs, add this to caramel and heat til thickened, then strain, cool and freeze.

Luckily I have hens so this ice cream splurge has helped to use up a backlog of eggs! The whites are batched in the freezer for pavlovas, meringues, or Raymond Blanc’s chocolate mousse:

http://www.bbc.co.uk/food/recipes/basicchocolatemousse_93648

Thank yo for all the great recipes. Your soft and chewy chocolate chip cookies were a big hit.

By: Jenn

Jenn — Sat, 17 Apr 2010 20:04:44 +0000

Wow! I made this for a dinner party tonight, it’s gonna be a hit. I replaced the chopped pistachios with pieces of pistachio brittle. Now I just need to guard the freezer till dinner!

By: soundslikefox

soundslikefox — Mon, 08 Mar 2010 18:51:54 +0000

oh my goodness… my friend made this for us and we’re still daydreaming about it the next day… you are genius!!

By: Michelle

Michelle — Tue, 18 Aug 2009 22:56:55 +0000

Elin and Kendra – Thanks so much for the reviews, and so happy that you both enjoyed the ice cream!

By: Kendra/Cooking Mama

Kendra/Cooking Mama — Mon, 17 Aug 2009 03:51:44 +0000

Oh! I made this today and it is oh so yummy! I’m in heaven . . . . .

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Sat, 15 Aug 2009 17:05:23 +0000

Love how you’ve developed the recipe!! I love pistachios, I’m going to try this soon!

By: Kevin

Kevin — Sat, 15 Aug 2009 15:43:09 +0000

Pistachio ice cream would be so good!

By: Elin

Elin — Fri, 14 Aug 2009 05:27:21 +0000

Hi,
This is a winner alright. Love this pistachio ice cream. thanks for sharing this with me.

By: Pam

Pam — Fri, 14 Aug 2009 00:03:17 +0000

Yumm!

http://www.alovefornewrecipes.blogspot.com

By: Michelle

Michelle — Thu, 13 Aug 2009 22:55:14 +0000

Oz – You are so right! My apologies! The milk quantity is 1 cup of whole milk; I have edited the recipe so it’s included now. Thanks for catching that for me!

By: oz

oz — Thu, 13 Aug 2009 22:31:52 +0000

Am I missing the milk quantity somewhere???
Otherwise, love the idea and your site.

By: sherri

sherri — Thu, 13 Aug 2009 19:46:50 +0000

Looks and sounds delicious- and I am just blown away by your photos!