Pistachio Ice Cream With Almond Biscotti and Whipped Cream |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 12 |
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Great recipe with a lot of FAT, but it's a good way to treat family and friends. Can be prepared 3 to 4 days ahead of time and can be used almost for any occasion including the late night snack that we all crave in the warm summer days. Ingredients:
1 1/4 cups pistachios (peeled) |
2 1/2 cups milk |
3 eggs |
1 cup sugar |
2 cups heavy cream (whipped) |
1 teaspoon vanilla extract |
1/2 cup sweet butter |
1 cup sugar |
1 lemon, zest of |
3 eggs |
1/2 cup milk |
2 cups flour |
1 teaspoon baking powder |
2 cups slivered almonds, toasted |
Directions:
1. Boil 2 cups of water add it to the bowl of pistachios and allow to blanch; drain the pistachios and rub them between a kitchen towel to peel off the skin.
2. In a food processor blend together pistachios, milk eggs and sugar to form a thick paste.
3. Cook over a double boiler whisking continuously till the custard thicken.
4. Strain through a fine mesh.
5. Fold in half the whipped cream a little at a time to make the custard nice and airy.
6. Freeze.
7. For the biscotti beat together the sugar and butter till fluffy (in a machine or with hand blender with whisk attachment).
8. Add one egg at a time to make a smooth mixture.
9. Sift the flour and add slowly to the egg and sugar mixture.
10. Make a smooth dough.
11. At this point, make the dough into small balls (24) and roll out into cigar shapes 1/4 of a inch thick.
12. Place onto a baking sheet and press with your hand and flatten; sprinkle with almond slivers.
13. Bake at 350°F for 20 minutes and remove from the oven. Allow to cool completely. Reduce oven temp to 275°F and bake again for 10 minutes till the cookie hardens. Allow to cool and store in a cool dry place in a air-tight container.
14. Serve in a wine glass with 100 ml ice cream, 2 almond biscotti and a dollop of whipped cream on top.
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