Tuesday, April 6, 2010

Pistachio Ice Cream Recipe

Homemade Pistachio Ice Cream
Makes about 5 1/2 cups


2 cups whipping cream (from healthy pasture fed cows)
2 egg yolks (yolks from healthy free range, bug eating hens. Yolks should be orange. Also, wash eggs thoroughly before separating.)
1/3 cup agave
1/2 tsp pure vanilla
1/2 tsp almond extract
1/2 cup chopped organic pistachios (without the shells or it would be way too crunchy)
1/4 tsp liquid chlorophyll (this is for a green-ish hue and added nutrients, but is optional)

Directions for ice cream maker:

Mix egg yolks in with whipping cream, then add agave, vanilla, liquid chlorophyll, and pistachios. Place in an ice cream maker and make according to directions.

Directions if you don't have an ice cream maker: (Or if the one you have is from 1932 and uses a hand crank so no one wants to crank it, and your arm muscles are buff enough from doing other things so you feel you don't need the extra exertion.)

Pour whipping cream into a mixer (like Kitchen Aide with the whipper attachment) and add egg yolks. Whip on medium until it thickens slightly. Then add agave, vanilla, almond extract, and chlorophyll, and whip more until the mixture is a little thicker but can still barely pour. (You really want to get it to the consistency between being able to pour and having to scoop it out of the bowl.)

Remove bowl from mixer and stir in pistachios. Pour into a 5 lb tub or other freezer safe container. Cover and set in freezer. Depending on how cold your freezer is, stir every 30 minutes to an hour until set. (My freezer takes about 2 hours, but maybe that's just because the little knobby that controls the temperature bounces back from what I'm trying to tell it to do, so my freezer is especially cold.)

Directions for eating: Get a bowl and a spoon and eat. Or just a spoon and the open container. Just don't tell anyone. :)

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