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PISTACHIO GREEN SCENE

Posted by Tenina in Easy, Gluten Free, ice cream, Recipes on 03 17th, 2009 | 3 responses
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Scoop the pistachio's

Scoop the pistachio's

I know I pretty well switch between a bread recipe and an ice-cream recipe lately, (as my hips can attest) but because I missed a whole month of our summer, I am feeling downright summery on this 35oC day (95oF)! That and the chance to play with my friends DeLonghi Ice Cream churner, means that sorry folks, another ice cream recipe, making it two in a row…which surely can’t be all bad right? ‘An ice-cream churner?’ I hear the Thermomix die hards cry. Yes…it is possible without, but I really wanted that creamy, churned gelato effect, and thank you DeLonghi, we got it! Plus green is the theme this week anyway right?? So here we have it all covered – Pistachio Ice Cream, from scratch! Apologies for my photo, it really WAS green, I’m serious…well, more ‘olive’ or even ‘sage’ I guess, but that’s still green…? St. Patrick never knew the difference either I’m told!

NEED:
200g shelled and blanched pistachios
1 vanilla bean
500g milk
210g caster sugar
3 large eggs
230g whipping cream
1 tsp almond essence

DO:
(To blanche pistachios, pour boiling water over the top, leave for 1 minute and then squeeze out of their skins…fiddly but necessary!)
Place pistachios and vanilla bean into Thermomix bowl and mill for 15 seconds on speed 10.
Add milk and blend until smooth and green! (About 2 minutes on speed 10).
Add sugar and eggs and cook for 9 minutes at 90oC on speed 4.
Allow to cool until temperature registers 50oC. Remix for a few seconds just to bring together and then add cream and almond essence. Blend for 10 seconds on speed 7.
Cool completely…I mean fridge cold, then pour into churner and follow manufacturers instructions for churning.
This does benefit from being left out of the freezer for 10 minutes before serving as it is quite hard…but that is only if you manage not to eat the entire load as it finishes churning…at which point it is stunning both in flavor and texture!
Fluffy, creamy, pistachio green, the texture of gelato, the fat of ice cream…mmmmnnn, going to have start wearing elasticized waist bands on posting days real soon!

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Always crazy about food since she fed the neighborhood kids that first mud pie, (seasoned with a good dash of vegemite, a childhood Aussie fave!!) she now has a tribe of her own that she happily feeds whenever she can get them to sit down long enough. Her culinary experience ranges from Bangers ‘N Mash in London long ago…(and far far away) to attempts at Chinese banquets for her University ‘roomies’ in the USA to more recent culinary holidays to Singapore and Vietnam and now several years as a food consultant, recipe developer/writer and food eater and dreamer. Obsession can be a wonderful thing! Ever resourceful and always hungry, and now the proud owner of a Thermomix, she can whip up a delicious storm in minutes, given half a chance. It is on her blogs that she shares her passion for food and the perfect cooking of it! Professionally she works to bring to two major Australian Appliance companies, the best use of said appliances in the form of recipes. Always up for a personal demonstration, plans are afoot for a cooking tour in 2009, so look out for a Thermomix class near you! She can now live without her microplane for the first time in a cooking lifetime, she still can’t live without her Thermomix and she certainly can’t live without her blog comments…so make her day and leave a note!

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