Tuesday, April 9, 2013

My New Favorite Ice Cream Recipe

Things have been very busy around here.  As evident from the lack of posts. Last Saturday we had Stapleton's 2nd birthday party.  The party theme was "These are a few of my favorite things".

So obviously, the menu was all of Stapleton's favorite foods:

Hot Dogs
Stape Sliders (ground beef, sausage and BACON ground up with onion and garlic) on Hawaiian rolls
Terra chips
Chips and my LaLa's (my mom) salsa (Stape likes to dip chips)
Tator tots
Sweet potato fries with cinnamon and sugar
Puppy Chow (I labeled it Dog Food as a joke since Stape still sneaks in and eats Bear's food, I know disgusting!)
All of the items on the Crepe Bar, chocolate chips, bananas, yogurt, blueberries, raspberries and strawberries.

One of his very favorite things is Pistachios.  So when trying to find a recipe for ice cream, I looked for a pistachio ice cream recipe, boy did I hit the jackpot!!

The original recipe for this is from Food and Wine.  It called for unsalted pistachios, which I could not find at Reasor's.  I didn't want the recipe to be salty, so I candied the pistachios first.

Here is the recipe for candied pistachios (I found it on Key Ingredient) :


½cup sugar
¼cup water
¼cup orange juice (fresh squeezed)
1tsp. almond extract
1cup shelled pistachio (easily found at Trader Joe's if you have one near you)


Put nuts and sugar mixture in a Nut Roaster Pan (or any kind of nonstick pan and a wide paddle spoon can be used).
Stir to mix.
Combine almond extract, orange juice and water in a measuring cup.
Add the liquid to sugar/nut mixture in the pan.
Place the pan on the burner, on medium high heat.
The glaze will begin to turn into a thick liquid; boil gently during the process.
Stir contents slowly and continuously, to keep the glaze coating nuts at all times, until the liquid evaporates and nuts are glazed (5 – 10 minutes).  Do not overcook!
Remove the pan from burner.

Using a wooden spoon or spatula, immediately spread the hot nuts on a non-stick paper (parchment paper is best) cookie sheet to cool. Gently separate the nuts with a wooden spoon. Nuts will be very hot — do not eat until cooled (even though they smell delicious and you will find it very difficult to resist!)

Once the nuts are cool, I chopped them into smaller pieces, I like texture, but you can chop them however you like.  

Here is the recipe for the ice cream:

  1. 2 cups whole milk
  2. 1 tablespoon plus 1 teaspoon cornstarch
  3. 1 1/2 ounces cream cheese, softened (3 tablespoons)
  4. 1 1/4 cups heavy cream
  5. 2/3 cup sugar
  6. 1 1/2 tablespoons light corn syrup
  7. 1 cup candied pistachios
  8. 1/4 teaspoon pure almond extract
  9. 1/4 teaspoon kosher salt
  1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
  2. In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
  3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the pistachios, almond extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
  4. Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
  5. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the pistachio ice cream until firm, about 4 hours.  

I made this and let it freeze overnight. I really loved the texture of this ice cream, it was very thick and creamy.  When it started to melt, it was not watery like other homemade ice creams tend to be.

I also used the same recipe, omitted the pistachios and added chopped strawberries.  It was also very good.  This will definitely be my new ice cream base recipe.

For Stapleton's cake, I used this cake pan to make a dome.

I filled the cake with his favorite things.

In lieu of a cake for everyone else, I did a Crepe Bar, "Stapleton's Crepeltons".

Favors were more of his favorite things: Altoids, raisins, candy necklaces, lollipops, fortune cookies, butter mints and Stape Mix (goldfish, craisins, white chocolate chips, Cheerios, sprinkles, Chex and M&Ms) and bubble gum. 

I did not really get a good picture of him this year, he refused to look at the camera.  This is the best one of him I got that day...

No comments:

Post a Comment