HONEYDEW-AND-CREAM ICE POPS WITH PISTACHIOS
Why should kids have all the fun? These ice pops will delight even the most discerning grown-ups, and they make a handy dessert for a backyard barbecue -- no forks, spoons, or plates required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16
Number Of Ingredients 4
Steps:
- Working in batches, puree honeydew in a blender until smooth. You will have about 4 cups puree. Stir together cream and honey in a medium bowl. Stir in honeydew puree.
- Sprinkle about 1 teaspoon pistachios into each of 16 ice-pop molds. Pour honeydew-cream mixture into molds. Freeze until slushy, about 2 hours. Insert an ice-pop stick into each. Return to freezer until completely frozen, about 6 hours more or up to overnight.
CREAMY PISTACHIO POPS
Cooking Channel serves up this Creamy Pistachio Pops recipe from Aarti Sequeira plus many other recipes at CookingChannelTV.com
Provided by Aarti Sequeira
Categories dessert
Time 12h15m
Yield 6 to 8 popsicles
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the circumference of the pot.
- Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
- Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin." Pop them into the freezer and freeze overnight.
- When you're ready to serve, run the ice pop mold under hot water to loosen it. You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome. Garnish with more nuts if you like and serve.
Nutrition Facts : ServingSize 1 of 8 servings, Calories 330, Fat 19g, SaturatedFat 12g, Carbohydrate 33g, Fiber 0g, Sugar 32g, Protein 8g, Cholesterol 70mg, Sodium 119mg
FROZEN PISTACHIO PUDDING POPS
these are a great summer treat that is cool and refreshing
Provided by Patsy Fowler
Categories Ice Cream & Ices
Time 10m
Number Of Ingredients 3
Steps:
- 1. whisk together all ingredients and pour/spoon into popsicle molds. add a popsicle stick to each one and freeze for serveal hours or until frozen.
PISTACHIO POPOVER CREMES BRULEES WITH GRAND MARNIER SYRUP
Active time: 1 1/4 hr Start to finish: 6 1/4 hr (includes chilling)
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Scrape seeds from vanilla bean into cream in a 2-quart heavy saucepan, then add pod and bring to a simmer over moderate heat. Remove from heat, then steep, covered, 20 minutes.
- Discard pod.
- Preheat oven to 325°F.
- Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow stream, whisking constantly. Pour through a fine sieve into glass loaf pan. Cover pan with foil and bake custard in a hot water bath until set but with center still slightly wobbly, about 1 hour.
- Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours.
- Scrape seeds from vanilla bean into juice in cleaned 2-quart heavy saucepan, then add pod and sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes. Remove from heat, then discard pod and stir in Grand Marnier. Cool to room temperature.
- Preheat oven to 375°F.
- Chop enough pistachios to measure 2 tablespoons. Pulse remaining nuts with regular granulated sugar in a food processor until finely ground. Add flour and salt and pulse to combine. Add milk, butter, and eggs and blend until just combined. Pour batter into well-buttered popover cups, filling them two-thirds full.
- Bake in lower third of oven until popovers are puffed and well browned, about 40 minutes. Cut a 1/2-inch slit in top of each popover and bake 10 minutes more. Immediately turn popovers out onto rack to cool.
- Cut off tops of cooled popovers and arrange in a baking dish. Brush tops with some syrup and heat in oven until warm, about 3 minutes.
- While tops are heating, fill bottoms of popovers with custard. Sprinkle 1 teaspoon superfine sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized.
- Transfer popovers with tops to plates and spoon some syrup around each. Sprinkle with chopped nuts.
PISTACHIO ICE CREAM DESSERT
This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!
Provided by tracyc
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
- Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 57.7 g, Cholesterol 65.9 mg, Fat 32.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 19.4 g, Sodium 574.4 mg, Sugar 42.4 g
CREAMY PISTACHIO POPS
It is good to have on a hot day to cool off or if you have them for desert after a party they are just good over all
Provided by Godstar95
Categories Frozen Desserts
Time 17h6m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot.
- Meanwhile, snip the tops of the tea bags and add to the milk.
- Whisk in cardamom.
- Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
- Strain the evaporated milk into a large bowl.
- Whisk in the condensed milk, heavy cream and pistachios.
- Either pour the mixture into ice pop molds, small bowls or a large bowl.
- Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin".
- Pop them into the freezer and freeze overnight.
- When you're ready to serve, run the ice pop mold under hot water to loosen it.
- You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome.
- Garnish with more nuts if you like and serve.
Nutrition Facts : Calories 425.7, Fat 24.7, SaturatedFat 15.4, Cholesterol 93.3, Sodium 159.2, Carbohydrate 42.9, Fiber 0.1, Sugar 36, Protein 9.9
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