This One’s For You, Dad
Back in the 1970s when we made homemade ice cream we crafted it by pouring the cream mixture into an old-fashioned hand-crank machine container and surrounding it with some ice, rock salt, and a whole lotta love.
- His love of the Texas Coast including key essentials like how to hypnotize a Texas crab, how to transform a cola can into a mini “bait bucket” you can wear around your neck (no kidding), and of course the joy of wade fishing.
- How to properly shave by wetting your finger and wiping it across your lips to remove any shaving cream that covers your lips (this trick I noticed before I was old enough to begin shaving).
- The love of outdoor grilling.
- And Dad’s love of pistachio ice cream.
While ice cream makers have advanced over the years, I know for certain that this Cuisinart recipe would have been one of Dad’s favorites. I hope you try your hand at this creamy, lip-smakin’ pistachio-y bowl of awesome!
foodie tips ~
❤ This ice cream kept extremely well in my “third pan” in the freezer for more than a week. After that the highly coveted ice cream was all gone … POOF!
❤ 2 ¼ cups of pistachios? You will enjoy a lotta nutty goodness in every single bite! You’ll also enjoy more pistachio taste than what you’ll get from store brand ice creams.
2 ½ cups | whole milk
1 | whole vanilla bean, halved and seeds scraped
⅔ cup | granulated sugar, divided
2 ¼ cups | unsalted pistachios, shelled, roasted and divided
2 cups | heavy cream
a pinch | salt
6 large | egg yolks
¼ teaspoon | pure almond extract
to make | a cuisinart® ice cream maker … or your favorite hand-crank ice cream maker
ii. what to do
1. In a medium saucepan set over medium-low heat, stir together the milk, vanilla bean (including the pod), half of the sugar and 1 ½ cups of the pistachios. Bring the mixture just to a boil. Remove from heat; let mixture steep for 1-2 hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium-low heat.
2. When the pistachio-cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until everything is pale and thick.
3. Once the pistachio-cream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk-sugar mixture then the final ⅓. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir everything constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook. This process should only take a few minutes.
4. Stir in the almond extract and pour the mixture through a fine mesh strainer, discarding the vanilla pods and pistachios. Bring to room temperature. Cover and refrigerate 1-2 hours, or overnight.
5. Turn on your Cuisinart ice cream maker. Pour the mixture into the frozen freezer bowl and let mix until thick, about 20 minutes. When the ice cream is almost done churning, add the remaining toasted pistachios through the opening at the top of the ice cream maker. The ice cream will have a soft, creamy texture. If a firmer consistency is preferred, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
To serve, remove from freezer 15 minutes before serving; if you’re lucky you’ll see creamy globs of awesome form on the ice cream.
Enjoy the greatness!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
When I was growing up, Mom wasn’t the only Kiker foodie in the kitchen.
My Dad had his own assortment of culinary “secret weapons” and you’d find him outside, grillside, or inside making S.O.S, banana sammys or one of his signature dishes, San Diego Steak, which is still a family favorite.
Dad was loved by all. He’s remembered as a great story-teller and someone who had the priceless gift of an infectious laugh. He could hypnotize a saltwater crab (no kidding), he loved wade fishing in the Texas gulf, the simple “pop” of a Lone Star beer and deer hunting (not in any particular order).
Above all, he loved and cared for his family.
Dad also loved anything made with pistachio; ice cream, pudding… and with certainty, this pistachio marble cake.
This one’s for you, Dad!
1 package | 2-layer size yellow cake mix
1 package | 4-serving size Jell-O pistachio instant pudding + pie filling
4 | cage free eggs
1 cup | water
½ cup | oil
½ teaspoon | almond extract
¼ cup | chocolate syrup
to garnish | confectioners sugar
ii. what to do
0. Preheat oven to 350°F.
1. Combine cake mix, pudding mix, eggs, water, oil and extract in a large mixer bowl. Blend well by hand.
2. Beat at medium speed with an electric mixer for 2 minutes.
3. Measure 1½ cups batter off to side and stir in chocolate syrup.
4. Spoon batters alternately (50% / 50%, with the chocolate batter last) into a greased and floured 10-inch Bundt pan.
5. Zigzag spatula through batter to marble.
6. Bake for 50 minutes.
7. Cool 15 minutes; remove from pan and allow to finish on a cooling rack.
Foodie Tips ~
♥ Before adding the eggs to the dry mix, rough ’em up a bit with a fork. Don’t be cruel; just scramble them a bit.
♥ Love chocolate? We won’t tell if you add a little extra sauce!
♥ Greased and floured Bundt? Or sprayed with Pam baking spray.
♥ Without a picture of the finished result, it was a little hard to understand the marbling technique as described. So we vertically dipped the two batters together. Now that I re-read things, I think it’s dump things together by spoonfuls multiple times until everything is together then zig-zag your way. Hum, OK! I better make this again just to be sure!