| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 1 |
c |
Half-and-half |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Vanilla extract |
| 4 |
dr |
Green food coloring; opt |
| 3 |
c |
Heavy cream |
| 1 |
c |
Unsalted and undyed pistachio nuts; chop |
INSTRUCTIONS
Put the egg, half-and-half, sugar, almond and vanilla extracts and food
coloring in a blender and blend on medium speed until the mixture is smooth
and all the sugar is dissolved. Slowly add the cream and continue blending
on low speed for 30 seconds. Transfer the mixture to your ice cream machine
and freeze according to manufacturer's instructions. When the ice cream is
half frozen, add the nuts. Makes slightly more than 1 quart. 520 cal; 45 gr
fat; 75% fat. Source: The Miami Herald. MM Waldine Van Geffen
vghc42a@prodigy.com.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4,
1998
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