RECIPE FOR EASY (NO CHURN) PISTACHIO ICE CREAM Makes: 8-10 servings INGREDIENTS: -- 2 cups Whipping cream (heavy cream) -- 1 can (300 ml) Sweetened condensed milk -- 1 cup Sour cream -- 1 tbsp Orange blossom water -- 1 tsp Vanilla extract -- 1/2 tsp Rosewater (optional) -- 1 cup plus 2 tbsp Pistachios (1 cup for ice cream, 2 tbsp for topping) INSTRUCTIONS: -- Put whipping cream in a large bowl and chill for at least 30 minutes in the refrigerator. -- Coarsely chop the pistachios or pulse a few times in a food processor. Set aside 2 tbsp for topping. -- Line a loaf pan with parchment paper. -- Using a hand mixer, whip the cold cream to stiff peaks. -- Using a spatula, fold in condensed milk until blended. -- Add sour cream, orange blossom water, vanilla extract, rosewater (if using). Fold until incorporated. -- From the 1 cup of chopped pistachios for the ice cream, pulverize 1 tbsp into a paste using a knife’s edge. -- Fold in the crushed pistachios and the pistachio paste until thoroughly mixed. -- Sprinkle 1 tbsp of remaining chopped pistachios in the bottom of the lined loaf pan. -- Pour the ice cream mixture into the loaf pan, smoothing out the top. -- Shake the pan to ensure the mixture is settled evenly. -- Freeze for at least 4 hours. -- Set the ice cream out for 15 minutes before serving. -- Turn the loaf pan onto a chilled plate and peel off the parchment paper. -- Sprinkle additional chopped pistachios on top. -- Slice for serving. SERVING: -- Decorate the ice cream with crushed baby Damascus roses, chocolate syrup, other ice cream topping, or whipped cream.
Hello Chef Ben; very pleased to try the ice cream at Ayvalik, Turkiye (36° at shadow now). As a travel agent who has been at Iran multiples times, i feel like a Persian amateur cooker by your perfect considerations. I tried all your kebabs, rices and of course several times keske bademjun… Thanks a lot to your equip, Susan and Alex and to you, the best video maker of all times. (If you want to visit, I have a big house for everybody:) Hope that your constuctions will be as you want. Take care Sir; greatness from Turkiye; we love you very much.
I absolutely love this ice cream, made it yesterday. Eating it right now. I added also kardamon and rosewater and some white choc flakes. Fantastic . Thank you for sharing this easy and wonderful recipe ❤❤❤
Love the channel, you have such a relaxing and informative style of presentation even down to small details that I liked your food even before I tried it, we are struggling to find nice Pistachio ice cream locally, will give it a ago , keep up the good work 👍.
0:00 Introduction 1:08 Chill the heavy cream for at least an hour 1:24 Chop the pistachios 2:57 Line the loaf pan with parchment paper 4:00 Whip the heavy create to stiff peaks 5:46 Add sweetened condensed milk, sour cream and the flavorings to the cream 6:00 Explaining the difference between "no churn" and regular ice cream 8:45 Fold and mix all aromatic ingredients with cream 9:03 Make pistachio paste 10:44 Fold in the pistachio 11:24 Pour ice cream mixture into the lined pan 12:47 Put covered pan in the freezer for at least 4 hours 13:02 Un-mold and serve pistachio ice cream 14:54 Cut and serve ice cream 16:00 Outtro and tasting
I make this 2+ ingredient ice cream all the time. Pistachio ice cream is still the BEST. Other additions: frozen (or fresh) fruit, nuts, any flavouring, vanilla bean, cocoa, cookie or candy bar pieces etc... Easy hack: put the bowl, the beaters, the carton of whipping cream, and the can of sweetened condensed milk in the freezer for at least an hour.
Full fat coconut milk can also make an excellent sour cream replacement in baked goods. Just add 1 tbsp. (15 ml) of lemon juice for every cup (237 ml) of coconut milk to mimic the sour taste.
RECIPE FOR EASY (NO CHURN) PISTACHIO ICE CREAM
Makes: 8-10 servings
INGREDIENTS:
-- 2 cups Whipping cream (heavy cream)
-- 1 can (300 ml) Sweetened condensed milk
-- 1 cup Sour cream
-- 1 tbsp Orange blossom water
-- 1 tsp Vanilla extract
-- 1/2 tsp Rosewater (optional)
-- 1 cup plus 2 tbsp Pistachios (1 cup for ice cream, 2 tbsp for topping)
INSTRUCTIONS:
-- Put whipping cream in a large bowl and chill for at least 30 minutes in the refrigerator.
-- Coarsely chop the pistachios or pulse a few times in a food processor. Set aside 2 tbsp for topping.
-- Line a loaf pan with parchment paper.
-- Using a hand mixer, whip the cold cream to stiff peaks.
-- Using a spatula, fold in condensed milk until blended.
-- Add sour cream, orange blossom water, vanilla extract, rosewater (if using). Fold until incorporated.
-- From the 1 cup of chopped pistachios for the ice cream, pulverize 1 tbsp into a paste using a knife’s edge.
-- Fold in the crushed pistachios and the pistachio paste until thoroughly mixed.
-- Sprinkle 1 tbsp of remaining chopped pistachios in the bottom of the lined loaf pan.
-- Pour the ice cream mixture into the loaf pan, smoothing out the top.
-- Shake the pan to ensure the mixture is settled evenly.
-- Freeze for at least 4 hours.
-- Set the ice cream out for 15 minutes before serving.
-- Turn the loaf pan onto a chilled plate and peel off the parchment paper.
-- Sprinkle additional chopped pistachios on top.
-- Slice for serving.
SERVING:
-- Decorate the ice cream with crushed baby Damascus roses, chocolate syrup, other ice cream topping, or whipped cream.
Hello Chef Ben; very pleased to try the ice cream at Ayvalik, Turkiye (36° at shadow now).
As a travel agent who has been at Iran multiples times, i feel like a Persian amateur cooker by your perfect considerations. I tried all your kebabs, rices and of course several times keske bademjun…
Thanks a lot to your equip, Susan and Alex and to you, the best video maker of all times. (If you want to visit, I have a big house for everybody:)
Hope that your constuctions will be as you want.
Take care Sir; greatness from Turkiye; we love you very much.
I absolutely love this ice cream, made it yesterday. Eating it right now. I added also kardamon and rosewater and some white choc flakes. Fantastic . Thank you for sharing this easy and wonderful recipe ❤❤❤
🌷😋🌷 From Southern California
You’re brilliant! Looking forward to reno pics! Tell Susan hi for us!
Love the channel, you have such a relaxing and informative style of presentation even down to small details that I liked your food even before I tried it, we are struggling to find nice Pistachio ice cream locally, will give it a ago , keep up the good work 👍.
looks delicious! i would love to be the lucky one to get a whole pistachio, or even several 😄
I love this video so much, thank you for showing us the remodel!!
0:00 Introduction
1:08 Chill the heavy cream for at least an hour
1:24 Chop the pistachios
2:57 Line the loaf pan with parchment paper
4:00 Whip the heavy create to stiff peaks
5:46 Add sweetened condensed milk, sour cream and the flavorings to the cream
6:00 Explaining the difference between "no churn" and regular ice cream
8:45 Fold and mix all aromatic ingredients with cream
9:03 Make pistachio paste
10:44 Fold in the pistachio
11:24 Pour ice cream mixture into the lined pan
12:47 Put covered pan in the freezer for at least 4 hours
13:02 Un-mold and serve pistachio ice cream
14:54 Cut and serve ice cream
16:00 Outtro and tasting
Looks fantastic chef
Heavenly
It looks great
I love your recipes could please do a video on how to make shami
On the list!
Perfect Thanks you, You forgot to add saffron water to the mixture makes it more Persian and yummier :)
In the written recipe, I mention saffron as an option.
new to your channel,
love all your recipes so far.
live in dallas as well, hopefully would get to meet you personally.
Looking forward to it!
Thanks for the reminder to start with very cold cream. If you start with warm cream, you end up with butter.
I make this 2+ ingredient ice cream all the time.
Pistachio ice cream is still the BEST.
Other additions: frozen (or fresh) fruit, nuts, any flavouring, vanilla bean, cocoa, cookie or candy bar pieces etc...
Easy hack: put the bowl, the beaters, the carton of whipping cream, and the can of sweetened condensed milk in the freezer for at least an hour.
Give us the million dollar bite! 👍🏻
Would a silicon baking pan without parchment paper work as well?
Yes, it should work.
I wonder what i can substitute to make it vegan for my vegan mother and sister...looks amazingly delicious, thank-you!
Silk Heavy Whipping Cream Alternative, Smooth, Lusciously Creamy Dairy Free and Gluten Free Vegan Heavy Whipping Cream Substitute, 16 FL OZ Carton a.co/d/eGeG6Fw
Full fat coconut milk can also make an excellent sour cream replacement in baked goods. Just add 1 tbsp. (15 ml) of lemon juice for every cup (237 ml) of coconut milk to mimic the sour taste.
@CafeBagheri great suggestions, thank you! 🌟
What about saffron?
This is not a traditional persian ice cream. It’s an “easy” pistachio ice cream. Persian Akbar Mashty ice cream video will come separately.
@@CafeBagheri yes please!!!!
That would be fantastic!
Loads of calories!
Delicious Persian food most definitely requires a daily brisk walk in nature in order to stay healthy and in shape.