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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Reserving about 2 teaspoons of the ground pistachios, place the remaining in a heavy-bottom saucepan. Add milk and cream. Bring to a boil. | 2. In a large bowl, beat the yolks with the sugar. Add hot milk and cream, beating continuously. Pour custard mixture back into the saucepan and cook over low heat until it thickens. Turn off heat. Stir in the rose water. Let mixture cool. Pour into a freezer proof container and freeze for 1 hour or until partially frozen. Remove from freezer and transfer to a bow, Beat to break down the crystals. Freeze the mixture again for 30 minutes. Beat one more time. Freeze until firm. OR use your ice cream maker following the manufacturer's directions. | 3. Remove the ice cream from the freezer and let stand for 10-15 minutes before serving. Meanwhile, preheat the broiler to high. Sprinkle the mango slices with the confectioners' sugar and broil for 3-4 minutes. Serve immediately with scoops of ice cream decorated with a sprinkling of the reserved ground pistachios. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	1		ripe peeled sliced	99.0	24.717	1.3530000000000002	0.627
confectioner ' sugar				-	-	-	-
pistachio	1 1/4	cups	blanched ground	861.0	41.7739	30.996	69.6795
milk	1 1/4	cups		186.05	14.579	9.6075	9.9735
heavy cream	1 1/4	1/4		510.0	4.11	4.26	54.12
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
rose water	2 -3	tablespoons		0.0	0.0	0.0	0.0

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