Pistachio Cake with Pistachio Frosting

[rosethorns]

Wow Tweaker I love pistachio anything.

I've never seen this.

[Tweaker Geek]

I agree, Esther, I love pistachio flavor. I need to make some more pistachio ice cream, I especially love that! I think I posted my recipe on here back when I made the cake, I'll see if I can find it.

[Tweaker Geek]

Here's my ice cream recipe, originally posted back in '08. I didn't add glycerin back then but now I do, 1 to 2 Tbsp. makes it nice and scoopable.

Pistachio Ice Cream

2 Tbsp. cold water
1/2 cup plus 2 Tbsp. half and half
1/2 cup Toasted Marshmallow DaVinici Syrup

1/2 cup Isomalt
1/4 tsp. Splenda Quick-Pack
3 Tsp. Erythritol
1/4 tsp. salt
1/2 tsp. xanthan gum
2 Tbsp. pistachio sugar-free Jello pudding powder

1 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups half and half
1/4 cup broken shelled pistachio nuts

Combine the isomalt, splenda, E, salt, xanthan and pudding powder - set aside.

Combine water, 1/2 and 1/2 and DaVinci syrup. Heat in saucepan till bubbles start to form.

Remove from heat and add to isomalt mixture - whisk till dissolved.

Stir in 1 and 1/2 cups half and half and the extracts.

Refrigerate 2 hours or overnight.

When chilled, pour into freezer bowl and process according to manufacturers directions.
Five to 10 mins. before completion, pour in the pistachio nut pieces.

Now, this was very scoopable after 2-3 hours, but after freezing overnight it's quite hard, although I can still scoop it by running the ice cream scoop under very hot water and then scooping.

[lonestarstamper]

subbing

[SCOTTSDALEJULIE]

Wow, Tweeker, that sounds great. Thanks

[flatferenghi]

I would eat lima beans, brussels sprouts, and liver if it were coated with pistachios. (no, not really, but you get the point, i am sure). It looks fairly complicated. But, I will give it a try before year's end. It looks incredibly beautiful, and I am sure it tastes equally fine. Love & Profits: FLATFERENGHI

[majomor]

Originally Posted by Tweaker Geek

Here's my ice cream recipe, originally posted back in '08. I didn't add glycerin back then but now I do, 1 to 2 Tbsp. makes it nice and scoopable.

Pistachio Ice Cream

2 Tbsp. cold water
1/2 cup plus 2 Tbsp. half and half
1/2 cup Toasted Marshmallow DaVinici Syrup

1/2 cup Isomalt
1/4 tsp. Splenda Quick-Pack
3 Tsp. Erythritol
1/4 tsp. salt
1/2 tsp. xanthan gum
2 Tbsp. pistachio sugar-free Jello pudding powder

1 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups half and half
1/4 cup broken shelled pistachio nuts

Combine the isomalt, splenda, E, salt, xanthan and pudding powder - set aside.

Combine water, 1/2 and 1/2 and DaVinci syrup. Heat in saucepan till bubbles start to form.

Remove from heat and add to isomalt mixture - whisk till dissolved.

Stir in 1 and 1/2 cups half and half and the extracts.

Refrigerate 2 hours or overnight.

When chilled, pour into freezer bowl and process according to manufacturers directions.
Five to 10 mins. before completion, pour in the pistachio nut pieces.

Now, this was very scoopable after 2-3 hours, but after freezing overnight it's quite hard, although I can still scoop it by running the ice cream scoop under very hot water and then scooping.

Hi,
Where and how much Glycerin do you add to this ice cream [please?

[Tweaker Geek]

Julie and Flatferenghi - if you try it I'm sure you'll like it.

Majomar - I use 2 Tbsp. glycerin. I buy it from Netrition.