Directions:
- Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.44 Kcal (986 kJ) | ||
| Calories from fat | 99.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 17% | |
|---|---|---|---|
| Cholesterol | 156.63mg | 52% | |
| Sodium | 93.92mg | 4% | |
| Potassium | 342.79mg | 7% | |
| Total Carbs | 23.81g | 8% | |
| Sugars | 20.01g | 80% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 10.94g | 22% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 139.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 151.21 Kcal (633 kJ) | ||
| Calories from fat | 64.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 17% | |
|---|---|---|---|
| Cholesterol | 100.59mg | 52% | |
| Sodium | 60.32mg | 4% | |
| Potassium | 220.15mg | 7% | |
| Total Carbs | 15.29g | 8% | |
| Sugars | 12.85g | 80% | |
| Dietary Fiber | 0.99g | 6% | |
| Protein | 7.03g | 22% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.9mg | 8% | |
| Calcium | 89.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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