Skip to main content

Pistachio Ice Cream


This  nutty  Pistachio Ice Cream should be most welcome to round off a sumptuous reunion dinner on 30th January as the lunar Chinese New Year falls on 31st January this year.  This pale green and fragrant icy dessert is not too sweet and not overly rich as I've reduced the amount of cream in the recipe... so feel free to enjoy!



Recipe for Pistachio Ice Cream (adapted from 'Here' with modification)

    Ingredients
    • 125 gm Pistachios
    • 60 gm caster sugar
    • 3 egg yolks
    • 250 ml cream
    • 250 ml milk
    • Pinch of salt
    Method
    1. Blend half the Pistachios till fine.  Roughly chop up the balance.
    2. Lightly boil the cream, milk, salt and finely ground Pistachios.  Remove from heat.
    3. Whisk the egg yolks with the sugar till thick and creamy.
    4. Pour the milk mixture onto the egg mixture, keep stirring to prevent the milk from cooking the egg mixture.
    5. Pour this mixture back to the saucepan and cook, stirring with a wooden spoon.  When the custard is done, it can coat the back of the wooden spoon.
    6. Pour this mixture into a bowl, cover with cling wrap and let cool.  Once cooled, keep refrigerated overnight.
    7. Churn the mixture according to the instructions of your Ice cream maker, about 30 mins. 
    8. Add in the roughly chopped Pistachios just before you switch off the Ice cream maker.


    This will be my last post before the Chinese New Year and I'll be taking a short break from blogging.
    Last but not least, I wish all my readers and friends 

     Happy Chinese New Year and Gong Xi Fa Cai!
Labels:

Comments

  1. ~~louise~~January 23, 2014 at 2:45 AM

    Hi Cheah!
    You made delicious looking Pistachio ice Cream! I adore Pistachio and even though it is freezing outside, I sure wouldn't mind just one scoop! Thank you so much for sharing, Cheah...

    ReplyDelete
  2. Angie's RecipesJanuary 23, 2014 at 3:39 AM

    Must be very delicious, Cheah!

    ReplyDelete
  3. ~ Nee ~January 23, 2014 at 4:00 AM

    Hi Sokehah Cheah , the ice looks delicious , have a nice break and see you when you return :)

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 25, 2014 at 12:19 AM

      Thank you, Nee. I do need a break with so much baking for the Chinese New Year!

      Delete
  4. Medeja- CranberryJamJanuary 23, 2014 at 6:35 AM

    Yumm! Who wouldn't like pistachio ice cream :) it's one of my favorite. Especially when it's so hot in here these days..

    ReplyDelete
  5. MelJanuary 23, 2014 at 7:05 AM

    Hi Cheah
    Ice cream is one of my favourite snack time.....looking at your ice cream, it just remind me I have so long I have not make ice cream already. Pistachio sounds most wonderful flavour to me. Love it. Here, I wish for you and your family a prosperous horse year and good health too.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 25, 2014 at 12:20 AM

      Thank you, Mel. All the best to you and your family too!

      Delete
  6. Veronica January 23, 2014 at 1:35 PM

    I loved pistachio and how I wish I could have a scoop of your mouth watering ice cream now.

    ReplyDelete
  7. ann lowJanuary 25, 2014 at 11:50 PM

    Hi Cheah,
    I want a scoop of your pistachio ice cream. Look so good and delicious!
    Happy Chinese New Year to you and your family.

    ReplyDelete
  8. CathleenJanuary 27, 2014 at 5:24 AM

    I am craving this ice cream right now!! This looks fantastic!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more