• 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup green pistachios
  • 2 cups carrot juice
  • 2 cups sugar
  • one tablespoon flour


Combine the milk and sugar and set to boil in a deep pan. Ladle half a cup of the milk into a cup while not yet warm, and dissolve the flour in it. Add the dissolved flour mixture to the pan. The flour will thicken the milk and is a good substitute for eggs. (Eggs in ice cream raise the problems of salmonella from undercooking and an eggy smell. Furthermore, some people don't eat eggs. So, flour is a great substitute. Cornflour may be used, but I find that regular flour works better.) Stir the milk a few times with a spoon. Chop the pistachios and add to the milk. While chopping, some pieces may crumble to a powder. That is good. The powdered nuts will only make the icecream thicker. Add the heavy cream and boil some more. Over all, the milk should be boiled for about 35 minutes. Switch off the flame. Allow milk mixture to cool. Add cold carrot juice and place the entire mixture in the refrigerator to cool.

After it is cooled, pour into the ice cream container and make ice cream as per instuctions of your ice cream machine. When ice cream is ready, spoon into a plastic tub and place in freezer for about 15 minutes to firm up some more. Serve scoops in bowls, garnished with additional pistachios if you wish.

Optional ingredients: The ice cream can be made more interesting by adding half a tea spoon of saffron strands to the milk mixture at the same time that you add the chopped pistachios. Also, by adding powdered cardomom powder to the milk at the beginning of the recipe. Golden raisins are also optional--may be added into the ice cream machine, or boiled in the milk, depending on your preference.

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Submitted 9/15/05.
Source: epicurean archives
Submitted By: merstar unicorn

Carrot Ice Cream with Pistachios