Reviews (1)
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8 Ratings
5 star values:
3
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
06/22/2018
Outstanding recipe. I actually overcooked it a little and was worried as I saw curdling. I read Nigella's instructions to use an immersion blender (not making it foamy) and it made it smooth so I didn't have to start over and throw out expensive ingredients. It made one pint of vanilla and one pint of vanilla that I turned into Almond Joy with chopped up candy bars, chocolate chips and coconut. (I did this as the second pint wasn't going to be full.) Really great, easy recipe. Delicious.
Back to Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
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Gallery
Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
Credit:
Jonathan Lovekin
Recipe Summary
prep: 15 mins
total: 3 hrs 35 mins
Yield: Makes About 1 1/2 Quarts
Ingredients
Ingredient Checklist
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 teaspoon coarse salt
3/4 cup sugar, divided
1 vanilla bean, seeds scraped and pod reserved
6 large egg yolks
Gallery
Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
Credit:
Jonathan Lovekin
Recipe Summary
prep: 15 mins
total: 3 hrs 35 mins
Yield: Makes About 1 1/2 Quarts
Gallery
Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
Credit:
Jonathan Lovekin
Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
Credit:
Jonathan Lovekin
Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
Recipe Summary
prep: 15 mins
total: 3 hrs 35 mins
Yield: Makes About 1 1/2 Quarts
Recipe Summary
prep: 15 mins
total: 3 hrs 35 mins
Yield: Makes About 1 1/2 Quarts
prep: 15 mins
total: 3 hrs 35 mins
prep:
15 mins
total:
3 hrs 35 mins
Yield: Makes About 1 1/2 Quarts
Makes About 1 1/2 Quarts
Ingredients
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/4 teaspoon coarse salt
- 3/4 cup sugar, divided
- 1 vanilla bean, seeds scraped and pod reserved
- 6 large egg yolks
Directions
Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer’s directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)
Reviews (1)
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
06/22/2018
Outstanding recipe. I actually overcooked it a little and was worried as I saw curdling. I read Nigella's instructions to use an immersion blender (not making it foamy) and it made it smooth so I didn't have to start over and throw out expensive ingredients. It made one pint of vanilla and one pint of vanilla that I turned into Almond Joy with chopped up candy bars, chocolate chips and coconut. (I did this as the second pint wasn't going to be full.) Really great, easy recipe. Delicious.
Reviews (1)
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
8 Ratings
5 star values:
3
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
8 Ratings
5 star values:
3
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
06/22/2018
Outstanding recipe. I actually overcooked it a little and was worried as I saw curdling. I read Nigella's instructions to use an immersion blender (not making it foamy) and it made it smooth so I didn't have to start over and throw out expensive ingredients. It made one pint of vanilla and one pint of vanilla that I turned into Almond Joy with chopped up candy bars, chocolate chips and coconut. (I did this as the second pint wasn't going to be full.) Really great, easy recipe. Delicious.
Martha Stewart Member
Rating: 5 stars
06/22/2018
Outstanding recipe. I actually overcooked it a little and was worried as I saw curdling. I read Nigella's instructions to use an immersion blender (not making it foamy) and it made it smooth so I didn't have to start over and throw out expensive ingredients. It made one pint of vanilla and one pint of vanilla that I turned into Almond Joy with chopped up candy bars, chocolate chips and coconut. (I did this as the second pint wasn't going to be full.) Really great, easy recipe. Delicious.
Rating: 5 stars
All Reviews for Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
