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Pistachio ice creams are now enjoyed to a great height even today due to the warm summer and the pistachio taste. People love pistachio, and as a result of this fact, pistachio ice cream has gained popularity.

You can buy pistachio ice creams from an ice cream shop, and you can also prepare them at home following easy steps. Follow the steps and show your creativity in making the pistachio ice cream at home.

Pistachio Ice Cream

For the preparation of pistachio ice cream, you need the following ingredients and method to be followed.

Things You Need

• Unsalted shelled pistachio 1 cup
• Sugar ¾ of a cup
• Milk 2 cups
• Almond extract ½ cups
• Egg yolks 4
• Whipping cream 1 cup
• Unsalted pistachio ¾ cup. It can be toasted and coarsely chopped

Method of Preparation

• First, grind one cup of pistachio as well as ¼ cups of sugar in a processor.
• Get the mixture of the milk and pistachios to boil in a saucepan.
• Mix the mixture of the almond to it.
• Whisk the egg yolk as well as the remaining ½ cup sugar in a bowl.
• Whisk again in the hot milk mixture and then return the custard to the pan again.
• Cook on low heat till the custard is thick. Stir for 10 minutes.
• Leave it to cool for 2 hours after stirring.
• Now you can stir 1 cup of whipping cream as well as chopped pistachios into the prepared custard.
• The mixture should be processed in the ice cream maker according to the instructions and then transferred to the container to freeze.

Pistachio Ice Cream Recipe 2

This ice cream recipe relies on two ingredients that are unexpected such as corn starch as well as cream cheese.

Things You Need

• 2 cups of whole milk
• 1 tbsp. plus 1 tsp of cornstarch
• 1 ½ ounce cream cheese in a soft condition
• One ¼ cups of heavy cream
• 2/3 cup of sugar
• 1 ½ tbsp. of light corn syrup
• ½ cup toasted pistachio in a finely ground condition
• ¼ tsp of pure extract of almond
• ¼ tsp of kosher salt

Method of Preparation

• First, fill the bowl with ice water and in a smaller bowl, mix two tablespoons of milk with the cornstarch.
• Take another bowl and whisk the cream cheese till you get a smooth mixture.
• Combine the remaining milk along with heavy cream, sugar as well as corn syrup. Get the milk mixture to boil, and then cook on moderate heat till the sugar dissolves totally.
• Take it off the heat and whisk the cornstarch mixture and return to boil, and cook again till the mixture is thickened.
• Whisk the hot mixture of the milk into a bowl along with the cream cheese until you get a smooth mixture, and whisk the pistachios, almond, and salt.
• Strain the ice cream base into an ice cream maker and push pistachios with the back of the spoon to extract the flavour of the pistachios.
• Freeze it according to the instructions of the manufacturers.
• Pack the ice cream in plastic containers.
• Cover the surface of the ice cream with a sheet of plastic and then close the lid of the container.
• Finally, freeze the pistachio until it is firm for four hours, then enjoy the ice cream.

Iranians celebrating the beginning of the New Year and they call it Nowruz. Nowruz is an ancient festival which Iranians celebrate springtime; in Iran March 20 is the first day of spring. It also known as Persian New Year, has been marked for more than 3000 years.

Haft Seen Table of Nowruz

Haft Seen or Haft-Sin is a traditional custom in the New Year holiday of Iranians. In fact it’s a table putting 7 symbolic different objects whose names start with S. These 7 objects together creating Haft Seen. The items are Sabzeh, Samanu, Serkeh, Seeb, Seer and Somaq. The Haft Seen will remain in Iranians houses until the last day of the New Year’s holidays which ends 13 days.

In addition to these elements, Iranians put other things on the Haft Seen table such as candles, bowl of water, mirror, goldfish, coins, sweets and popular pastries. One of the most important items on the Haft Seen table is nuts.

Iranians prepare nuts for the Haft Seen; nuts are the mixture of dried fruits, pistachio, hazelnut, peanuts, almond, pumpkin seeds and Walnut. Nuts are one the main components of Nowruz holidays which are eaten in holiday visits. Nuts have high nutritional values and of course tasty ones.

Torrone è un dolce arricchito di frutta secca e racchiuso tra due cialde di ostie: è il torrone, uno dei dolci più famosi in Italia.

Il torrone si produce in molte regioni d’Italia; secondo la tradizione, questa ricetta del torrone si mangia soprattutto nei giorni di festa come dessert di un altro dessert che si serve dopo i dolci tradizionali.

La ricetta del torrone

Ingredienti

1. 141 g nocciole
2. 141 g mandorle
3. 141 g noci
4. 141 g acqua
5. 255 g zucchero
6. 141 g miele
7. 2 albumi
8. 1 baccello di vaniglia
9. Ostie per la pasticceria

Procedimento

Prima di tutto, tostate tutta la frutta secca in una teglia da forno per 10 minuti a 300°F. Unite lo zucchero e l’acqua in un pentolino e mescolate prima di mettere sul fuoco. Scaldate lo sciroppo di zucchero fino a 286°F. In un altro pentolino, mettete il miele con vaniglia e scaldate fino a quando il miele non avrà raggiunto 250°F, poi spegnete. Montate gli albumi con le fruste elettriche, e versate il miele e lo zucchero scaldati sopra i bianchi d’uovo. Mescolate bene con un cucchiaio di legno e poi unite la frutta secca. Amalgamate il tutto mescolando. Foderate uno stampo da plum-cake con carta da forno e poi adagiatevi sul fondo le ostie tagliate a misura. Versate il composto sopra il primo strato delle ostie e copritelo con altre ostie, per uno spessore di poco più di 1/2 pollice. Ponete lo stampo in frigo a raffreddare per almeno 10 ore oppure una notte.

Note:

Nel caso di non usare ostie per pasticceria (carta di riso), potete spruzzare involucro di plastica con olio vegetale.

Christmas holidays would be more interesting by eating nutritious nuts such as Pistachios. Actually nuts are great snacks for this season. Bowls of these five festive favorites on the table, are part of Christmas traditions in the parties. Then no wonder eating nuts and Pistachio for Christmas are enjoyable in homes for the vacation time.

As stated in history, from 18^th century, nuts were used as decoration in homes next to the Christmas trees. Have a big bowl of nuts with a nutcracker on the table is a part of Christmas tradition. Europeans believe that it’s the Saint Nicholas brings nuts and oranges and other things for the fest feast day on December 5th or 6^th.

Pistachio Gifts for Christmas

Pistachios, these beautiful small kernels from the cashew family, can be wonderful Christmas gifts. Green and slightly sweet seeds contain several essential nutrients and can help weight loss. Then if you are looking for an especial Christmas gift, pistachio baskets can be great option. You can order them in different flavors including: Salty, Lemon-Salt, Saffron, Honey, Pepper-Salt, Chilly.

Pistachios for Christmas

Nuts are one the most popular snacks all over the world. They are tasty and enjoyable and of course a great diet for kids. Nuts are seed kernels that despite being high in fat, they have a lot of health benefits. Among them pistachio is one of the healthiest one; it has high level of unsaturated fatty acids, bursting with minerals, fiber that can keep your blood sugar, blood pressure and cholesterol in check. Pistachios are great source of vitamin B, copper, manganese and different kind of minerals.

Nutty, fancy little French macarons made with freshly chopped pistachios and filled with an homemade pistachio buttercream

Prep Time30 mins

Cook Time15 mins

Resting time30 mins

Total Time1 hr 15 mins

Servings: 20 macaron sandwich cookies

INGREDIENTS

FOR THE PISTACHIO MACARONS:

3.5 ounces powdered sugar

0.4 ounces pistachios shelled

2 ounces almond flour

2 ounces egg whites (about 2 large egg whites), room temperature

1 3/4 ounces granulated sugar

1 pinch cream of tartar (less than 1/8 teaspoon)

1 pinch yellow gel food coloring

1/2 pinch green gel food coloring

pistachio buttercream (recipe below)

FOR THE PISTACHIO BUTTERCREAM:

1.6 ounces pistachios

1 cup powdered sugar

1/4 cup butter unsalted, softened

1 1/2 teaspoons heavy whipping cream

1/4 teaspoon almond extract

INSTRUCTIONS

FOR THE MACARONS:

Prepare one baking sheet by placing two macaron templates on the sheet. You can print the templates here. Place parchment paper or silicone mats over the templates. Set baking sheet aside.

Place oven rack in the lower half of the oven, but not all the way to the bottom. Preheat oven to 300 degrees.

Add powdered sugar, pistachios, and almond flour to the bowl of a food processor. Process the ingredients for about 30 seconds so that the mixture is super fine. Sieve the flour and sugar mixture three times and discard leftover bits of pistachios. Set mixture aside.

In the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar and begin to beat on medium-high until it begins to foam. Once it starts to get foamy, begin to slowly sprinkle the granulated sugar into the egg whites until it’s all been incorporated. Increase the speed to high to whip the meringue into stiff peaks. The meringue should have the consistency of shaving cream, NOT soft serve. Add food coloring and mix to combine. If you want a deeper color, add a little bit more coloring. But a little goes a long way.

Once the meringue is done, add one-third of the sifted flour mixture to the meringue and fold with a spatula. Do this step very carefully and slowly, cutting the mixture down the middle and swooping around. Once it’s incorporated, add a second-third and gently fold in. Then, add the final third. Mix just until it’s incorporated. Do not over mix. The consistency should be like slow-moving lava. To check for consistency, the batter should flow from your spatula like thick lava and hold a ribbon for a couple seconds. If it falls into clumps and doesn’t fall slowly, it is not mixed enough. Keep mixing slowly so that the batter deflates a bit and the proper consistency is reached.

Transfer batter to a piping bag fitted with a smooth, round 1/2 inch tip. Holding the bag in two hands directly over the parchment, pipe a small amount of batter into the first circle stencil. Stop pipping right as the batter reaches the edge of the circle. The batter will spread so don’t add too much. Move on to the other circles until all the batter is gone. When you get to the end of the batter, a lot of it will stick to the bag. To push it down, use the edge of a bench scrapper.

After you’ve pipped all the circles, smack the baking sheets on the counter a couple times to release air bubbles. Use a toothpick to pop all the air bubbles. If you don’t do this step, the air bubbles will release steam while baking and crack the shells.

Let them sit to dry out until the tops are smooth to the touch, about 30 minutes. They are done when you rub your finger over the top and your finger doesn’t stick.

Bake macarons in preheated oven for 14-16 minutes. Make sure to rotate the sheet halfway through, for even baking. Remove from oven and let them cool for 5 minutes before transferring parchment sheet to a wire rack to finish cooling.

While the macarons shells cool, make the pistachio buttercream. (see recipe below)

Lay half of the macarons flat side up on a baking sheet. Cut a little corner off the bag with the buttercream and pipe a small circle of buttercream in the center of one shell. Top with the other shell and gently press just enough to push the filling out to the edges. Do this for all the macaron shells until done.

Once filled, macarons can be refrigerated in an airtight container for up to five days. Or you can freeze for up to five months.

FOR THE PISTACHIO BUTTERCREAM:

Add powdered sugar and pistachios to food processor. Process for 30 seconds so that the mixture is fine. 

In a mixing bowl with paddle attachment, beat the butter until fluffy. Add powdered sugar mixture, heavy cream, and almond extract and beat until well combined. Turn mixture to medium high and beat for 2 more minutes. 

Scrape buttercream into a plastic storage bag without a piping tip. Cut off a small corner off the bag and begin macaron assembly above.

NOTES

Recipe for the pistachio buttercream adapted from Food Nouveau

Ingredients:

1 cup of Pistachios

4 Cups Filtered Water 

Instructions:

1-Soak your Dry Pistachios for six hours, or overnight. Optionally, you can then peel the pistachios for brighter green pistachio milk, or if you are in Hurry, you can Soak Dry Pistachios in Boiling water for 3-5 minutes – however, this isn’t necessary.

2-Add the soaked pistachios into a processor/blender and blend on high. You want to blend the nuts down into small pieces, without blending too much to become pistachio butter.

3-When the nuts are ready, then add the water and blend again for about 2 minutes.

4- Put the liquid in a bottle, you can keep it for 3-4 days. Whenever you want to drink some, give the bottle a good shake, and you’re ready to go.

Notes

If you wanted to peel your pistachios, you can dry out the skins and add them to porridge/smoothies for additional dietary fiber. 

Optional Homemade Pistachio Milk Add-Ins:

• For a natural sweetener, dates are wonderful you can add them in blender in 3rd Step.

• Add Vanilla extract to your pistachio milk for that dessert element. 

• You could combine this DIY pistachio milk with other middle-eastern dessert flavors including rose water, orange blossom water, cardamom, etc. 

• This homemade pistachio milk makes a wonderful base for Matcha recipes.