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Eggless Pistachio Ice Cream

"Explore the Vegetarian Chef in YOU!"

One Sunday evening a friend and I drove all over the State of Rhode Island looking for a scoop of Eggless Pistachio Ice Cream. Sadly, we didn’t find any and we didn’t have the ingredients to make it at home either. So to insure that your Sunday night suppers become Sundae Night Suppers - make your own eggless Ice Cream in your vegetarian kitchen. No ice cream is better because it is such fun to do and fun to eat. Mmmmmm Pistachios -- it tastes soooo good!

Ingredients:

  • 1 Quart minus ¼ Cup Heavy Whipping Cream
  • ¾ Cup Sugar
  • ¼ Cup Heavy Whipping Cream
  • Pinch Sea Salt
  • 1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
  • ¼ Cup Shelled Pistachio Nuts

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Directions:

  1. Process the Vanilla Extract, Sea Salt and Sugar together in your food processor until it is completely incorporated.
  2. Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
  3. Whisk with the rest of the Heavy Whipping Cream.
  4. Fold in the Pistachios.
  5. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.

* Please note that Pistachios are neither red nor are they really a Kelly Green. Often you will find them in packages dyed to an artificial red that is supposed to be attractive; or you will find that commercially made Pistachio ice cream has been dyed an artificial green. In your vegetarian kitchen we have avoided the use of these dyes, as we are convinced that in their natural state pistachios are beautiful, healthful and awesome enough without gilding the lily.

Recipes by Chef Bette


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