Cooking Corner: Pistachio pudding ice cream

Since this tasty dessert does not call for eggs or cooking, it is easy to whip up with just a little preparation. Virtually any flavor of pudding mix can be used to give the final product its taste. Although the recipe calls for an ice cream machine, the ice cream can be made without one with just a little determination.

-1 box instant pudding mix, pistachio flavor, in this case
-2 cups milk
-1/2 cup heavy cream
-1/4 cup sugar
-1 cup shelled and crushed pistachio nuts

1) Whisk all the ingredients together in a bowl. Place the bowl in the fridge to set and get out the ice cream machine.
2) Dump the pudding into the ice cream machine. Make sure the core is frozen solid (overnight at least). Churn for about thirty minutes, or until the pudding reaches the texture of soft-serve ice cream. The ice cream can either be eaten as it is, or scooped into plastic containers and placed in the freezer to harden overnight.
3) If an ice cream machine is unavailable, similar results can be achieved by putting the bowl of pudding in the freezer and whisking it vigorously every few minutes. The end result is a creamy and sweet treat, with a custard-like consistency.

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