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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely grind pistachios in a food processor, and transfer them to a bowl. | 2. Place 3 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer. | 3. Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into the hot milk. Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes. | 4. Stir the hot milk mixture into the bowl of pistachios. Allow to cool to room temperature, cover and refrigerate overnight. | 5. Strain the mixture through a fine mesh strainer into a bowl, pressing pistachios with the back of a spoon. Discard the pistachios and process the custard in an ice cream maker according to manufacturer's directions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pistachio	2	cups	unsalted shelled	1377.6	66.8382	49.5936	111.4872
milk	4	cups		595.36	46.6528	30.744	31.9152
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.