(#54) PERSIAN ICE CREAM: Saffron, Rosewater, Pistachio

Combining two completely different flavors (saffron and rosewater) with a pistachio mix-in sounded pretty nuts.  We had a few requests for this flavor, and were too curious not to make it!

I have never tried Persian ice cream, so I had nothing to base this recipe off but my own taste buds (which was kind of a fun way to do it).  

Scoopsies' Persian Ice Cream
(yields 1 quart)

1 1/2 cups heavy cream

3/4 cups whole milk

1/8 tsp saffron

1/2 cup sugar

4 egg yolks

pinch of salt

1 tsp rosewater 

1 cup sliced pistachios

(#37) PISTACHIO: A Scoop For Papa

I remember the first time I ever tried pistachio ice cream. I was probably five years old and my grandfather took me to a Brigham's ice cream shop (originally from Newton, MA just like Scoopsies co-founder Chloe!!) and he chose the strange green ice cream with the big pistachio pieces. I remember being scared of the color and thought it would be strange to eat an ice cream that should be salty and nutty. I didn't like it at first because I wanted it to taste exactly like the salted pistachios my dad and I always ate together. 

Sarah's sister and Papa

However my grandfather, (also known as Papa), was my idol so over the years I kept trying it hoping my taste buds would change. If he liked it, it must be good, right?! Well he was right. I am now a big fan of pistachio ice cream but after making the Scoopsies' pistachio I am in love. Seriously my favorite flavor we've made. I could eat it by the gallon! NOT KIDDING! Can't wait to share a scoop with my Dad and Papa!

Scoopsies' Pistachio Ice Cream

yields almost 1.5 quarts

1 3/4 cup unsalted pistachios

1 1/2 cups heavy cream

3/4 cup whole milk

1/8 teaspoon guar powder 

3/4 cup sugar

2 large egg yolks

2 large whole eggs

1/2 teaspoon almond extract

(#26) PISTACHIO & CARDAMOM KULFI: Indian Ice Cream!

Ice cream is on our minds 24/7.  Literally.  So when we're in social situations, it doesn't take long before ice cream becomes the main topic of discussion.  A few weeks ago I went to a friend's birthday picnic and, after telling them the concept behind "100 Scoopsies," I asked my usual "do you have any suggestions?"  You know when you go your whole life without hearing a word or phrase or some kind of reference, and suddenly it gets brought up three times in a week?  Well, that's kind of what happened with kulfi.  Separately four different people suggested it!  The next day, I was having coffee with some friends and THERE IT WAS AGAIN! "Have you tried kulfi?"  It was a sign.  It had to be made as one of our 100 flavors and we had to make it now!  

Kulfi is made with condensed milk.  You can buy it pre-condensed or condense it yourself by stirring the mixture frequently over medium-low heat for 45 minutes.  It leaves you with the creamiest dessert!  Other popular kulfi flavors are rose, saffron, and mango.

It is typically eaten as a popsicle (I may or may not have already purchased kulfi popsicle moulds from India). 

Oh, and you can count on this flavor being at our upcoming June 30th ice cream social!

Scoopsies' Pistachio & Cardamom Kulfi

(yields about 1.5 pints)

5 cups of milk (condensed)
1/4 cup sugar
9 cardamom seeds (or more)
1/2 cups ground pistachios
1/2 cup chopped pistachios

 

(#23) GREEN SMOOTHIE: Kale At Its Finest

At first I was skeptical of this flavor, suggested by one of our Facebook followers.  But when we started looking at some "green smoothie" recipes, I knew this would be a hit.  It's still ice cream (it's not vegan!), but how can you feel guilty eating it?  

Something I love about ice cream--each ice cream has it's own unique color.  I love that lychee ice cream is different from coconut and carrot cake was just a shade darker than a pumpkin ice cream we made in the Fall.  The color of green smoothie--a natural green, which you don't see so much--just makes me fall in love with ice cream all over again.

Try garnishing with some nuts--pistachios or almonds. 

Scoopsies' Green Smoothie Ice Cream

yields about 2 quarts

The Smoothie:

                                                               3 large stalks of kale

1/2 cup pistachios

1 ripe banana

1 tsp vanilla

2 tbsp honey

3 dates, pitted

1 cup almond milk

The base:

1 1/2 cups whole milk
1 1/2 cups heavy cream

1/2 cup sugar

3 egg yolks

pinch of salt