Pistachio Ice Cream Creamy Homemade Pistachio Dream Ice Cream Ingredients: 1 cup shelled pistachios, unsalted 3/4 cup granulated sugar, divided 2 cups whole milk 1 cup heavy cream 5 large egg yolks 1/2 teaspoon almond extract 1/4 teaspoon salt A few drops of green food coloring (optional) Directions: In a food processor or blender, finely grind the pistachios with 1/4 cup of sugar until they form a coarse paste. Set aside. In a medium saucepan, combine milk and cream. Heat over medium until just simmering, then remove from heat. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until the mixture is pale and thick. Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil. Remove from heat and stir in the pistachio paste, almond extract, salt, and green food coloring if using. Mix well. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 40 minutes (including chilling) Kcal: 320 kcal | Servings: 6 servings #pistachioicecream #homemadeicecream #creamyicecream #nuttydessert #summerdessert #icecreamlover #icecreamrecipe #pistachiodessert #frozendessert #dessertideas #sweettooth #icecreamtime #nutsinicecream #artisanicecream #frozentreat #cooldessert #summerrecipes #foodie #dessertlover #homemadedessert Nothing beats homemade Pistachio Ice Cream—rich, creamy, and packed with nutty flavor! Perfect for cooling off this summer! 🍦🌰💚

Pistachio and Raspberry Financiers 🥜🍇 Ingredients: - 100g unsalted butter - 100g ground pistachios - 100g powdered sugar - 40g all-purpose flour - 4 large egg whites - 100g fresh raspberries - A pinch of salt - Chopped pistachios for garnish Preparation Steps: 1. Preheat the oven to 180°C (350°F) and grease a financier mold or muffin tin. 2. In a small saucepan, melt the butter over medium heat until it turns golden brown. Remove from heat and set aside to cool slightly. 3. In a mixing bowl, combine ground pistachios, powdered sugar, flour, and a pinch of salt. Mix well. 4. In a separate bowl, whisk the egg whites until they're frothy but not stiff. 5. Carefully fold the egg whites into the dry ingredients until just combined. 6. Add the melted butter to the mixture and fold gently until smooth. 7. Spoon the batter into the prepared mold, filling each cavity about 2/3 full. 8. Top each financier with a few fresh raspberries and a sprinkle of chopped pistachios. 9. Bake for 15-20 minutes, or until the edges are golden and a toothpick comes out clean. 10. Let cool in the mold for a few minutes before transferring to a wire rack. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 160 kcal per serving | Servings: 12 servings Suggested Pairings: - Serve with a dollop of whipped cream. - Pair with a light jasmine tea. #pistachio #raspberry #financiers