Where can I get pistachio ice cream?
09 May 2005, 07:29 PM
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Where can I get pistachio ice cream?
Used to love it as a kid when on holiday abroad. However have never seen it over here. Anyone know where I can get some for home?
09 May 2005, 07:41 PM
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These people make it... you can ring them for stockists.
http://www.cheshirefarmicecream.co.uk/icecream.asp
http://www.cheshirefarmicecream.co.uk/icecream.asp
09 May 2005, 07:50 PM
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Originally Posted by banny sti
Oh tentenths! just went on your link and my mouth is watering so many flavours and it all looks soooo nice. right guys gonna have to go for an ice cream fix!
09 May 2005, 07:52 PM
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Great thread and thanks, God i love the stuff, my fave is the Indian Kulfi one.
Pistachio is best but if unable to get it then try Haggen Daas Baileys flavour - it is the bollox!
Pistachio is best but if unable to get it then try Haggen Daas Baileys flavour - it is the bollox!
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10 May 2005, 12:03 AM
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If you can be arsed...and if you have an ice cream maker...
Pistachio Ice Cream
Serves 128 oz (225 g) unsalted, shelled pistachio nuts
1 pint (570 ml ) double cream1 pint (570 ml) single cream4 oz (110 g) golden caster sugar8 large egg yolks11/2 tablespoons custard powderYou will also need an ice-cream maker (pre-frozen according to the manufacturer's instructions); and two lidded plastic boxes measuring 6 x 8 x 3 inches (15 x 20 x 7.5 cm).First of all, whip the double cream until it reaches the 'floppy' stage but isn't too thick, then pop it into the fridge to chill. Then take 4 oz (110 g) of the pistachio nuts, place them in a food processor with the sugar and process until very fine. After that, roughly chop the remaining nuts.
Next, pour the single cream into a medium-sized saucepan, along with the finely ground pistachios, and gently heat to just below boiling point. While that is happening, in a large bowl beat together the egg yolks and custard powder until smooth. Now pour the hot cream on to this mixture, whisking as you go. After that, return the pistachio custard to the pan and continue to whisk it over a medium heat until it has thickened and just come up to boiling point again. (Ignore any curdled appearance, which may come about if you don't keep whisking and have the heat too high; the custard powder will stabilise it, provided you beat it off the heat, and poured into a bowl, it will become quite smooth again.) Now pour the custard into a bowl and place it in a larger bowl of chilled water, stirring it now and then until cold.
Meanwhile, fold the double cream into the ice cream mixture. Now place half the mixture into the ice-cream maker, add half the remaining nuts and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream. Then transfer it to one of the plastic boxes and place in the freezer. Repeat with the other half of the mixture.
( Courtesy of Delia..)
Pistachio Ice Cream
Serves 128 oz (225 g) unsalted, shelled pistachio nuts1 pint (570 ml ) double cream1 pint (570 ml) single cream4 oz (110 g) golden caster sugar8 large egg yolks11/2 tablespoons custard powderYou will also need an ice-cream maker (pre-frozen according to the manufacturer's instructions); and two lidded plastic boxes measuring 6 x 8 x 3 inches (15 x 20 x 7.5 cm).First of all, whip the double cream until it reaches the 'floppy' stage but isn't too thick, then pop it into the fridge to chill. Then take 4 oz (110 g) of the pistachio nuts, place them in a food processor with the sugar and process until very fine. After that, roughly chop the remaining nuts.Next, pour the single cream into a medium-sized saucepan, along with the finely ground pistachios, and gently heat to just below boiling point. While that is happening, in a large bowl beat together the egg yolks and custard powder until smooth. Now pour the hot cream on to this mixture, whisking as you go. After that, return the pistachio custard to the pan and continue to whisk it over a medium heat until it has thickened and just come up to boiling point again. (Ignore any curdled appearance, which may come about if you don't keep whisking and have the heat too high; the custard powder will stabilise it, provided you beat it off the heat, and poured into a bowl, it will become quite smooth again.) Now pour the custard into a bowl and place it in a larger bowl of chilled water, stirring it now and then until cold.
Meanwhile, fold the double cream into the ice cream mixture. Now place half the mixture into the ice-cream maker, add half the remaining nuts and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream. Then transfer it to one of the plastic boxes and place in the freezer. Repeat with the other half of the mixture.
( Courtesy of Delia..)
Last edited by little-ginge; 10 May 2005 at 12:07 AM.
10 May 2005, 05:02 AM
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Originally Posted by Tentenths
...they even refer to it being your favourite on their website 
a) I'd weigh about 30 stone due to constant product testing
b) It would have probably gone bust due to me eating all the stock
10 May 2005, 08:19 AM
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Thanks Little Ginge!
I have an ice cream maker gathering dusty next to the bread maker (on top of the freezer and know as the 'white goods graveyard') so i'll give it a whirl so to speak
I have an ice cream maker gathering dusty next to the bread maker (on top of the freezer and know as the 'white goods graveyard') so i'll give it a whirl so to speak
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