Pistachio Ice Cream With Almond Biscotti And Whipped Cream

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/4 cups pistachios (peeled)
• 2 1/2 cups milk
• 3 eggs
• 1 cup sugar
• 2 cups heavy cream (whipped)
• 1 teaspoon vanilla extract
• 1/2 cup sweet butter
• 1 cup sugar
• 1 lemon, zest of
• 3 eggs
• 1/2 cup milk
• 2 cups flour
• 1 teaspoon baking powder
• 2 cups slivered almonds, toasted

Recipe

• 1 boil 2 cups of water add it to the bowl of pistachios and allow to blanch; drain the pistachios and rub them between a kitchen towel to peel off the skin.
• 2 in a food processor blend together pistachios, milk eggs and sugar to form a thick paste.
• 3 cook over a double boiler whisking continuously till the custard thicken.
• 4 strain through a fine mesh.
• 5 fold in half the whipped cream a little at a time to make the custard nice and airy.
• 6 freeze.
• 7 for the biscotti beat together the sugar and butter till fluffy (in a machine or with hand blender with whisk attachment).
• 8 add one egg at a time to make a smooth mixture.
• 9 sift the flour and add slowly to the egg and sugar mixture.
• 10 make a smooth dough.
• 11 at this point, make the dough into small balls (24) and roll out into cigar shapes 1/4 of a inch thick.
• 12 place onto a baking sheet and press with your hand and flatten; sprinkle with almond slivers.
• 13 bake at 350°f for 20 minutes and remove from the oven. allow to cool completely. reduce oven temp to 275°f and bake again for 10 minutes till the cookie hardens. allow to cool and store in a cool dry place in a air-tight container.
• 14 serve in a wine glass with 100 ml ice cream, 2 almond biscotti and a dollop of whipped cream on top.