Pistachio Ice Cream

So if you know me, you’ll know that I absolutely love chocolate, and I especially love M&M’s.  So people are surprised when they find out that my favorite two Ice Cream flavors are Pistachio and Rum N’ Raisin…which both contain absolutely no chocolate.

So last night, I set forth with trying out a recipe I found online for Pistachio Ice Cream…the final product really, really tasted like Kulfi, which I guess shouldn’t be too surprising considering the amount of Pistachio’s in this recipe

This was my first time making a “custard” style Ice Cream as discussed in my last post about Ice Cream…it does take a little longer but it tasted great.  Plus, I had egg whites left over for breakfast this morning!


  • 3 cups (750 ml) Heavy/Whipping Cream
  • 3/4 cup sugar
  • 1.25 cups (ground) Pistachio – this will be used while the cream mixture is steeping, so you don’t need to mix it too much
  • 0.75 cups (chopped) Pistachio – this will be in the final product – so leave it at a size you like
  • Salt
  • 6 large egg yolks (not in picture above)
  • 1 tspn Vanilla Extract
  • 1/2 tspn Almond Extract
  • Salt


  1. Remove the Pistachio’s from their shells and grind in your food processor.  I grossly underestimated how long this would take last night…around 20-25 minutes I think 😦
  2. Warm 2 cups of the cream, Sugar, pinch of Salt, stirring frequently to dissolve the Sugar
  3. Once dissolved, add the 1.25 cups of ground Pistachio’s, mix, cover, and remove from heat for 30 minutes to let it steep
  4. Strain the Pistachio from the cream mixture into a bowl…make sure you press on the Pistachio to get as much liquid out as possible, put the mixture back into your pan, and discard the used Pistachio’s
  5. Whisk the egg yolks
  6. Setup an ice bath and put a bowl in it with the remaining cup of cream, and put the strainer on top
  7. Put the saucepan back on medium/low, and add the whisked yolks to the pan whisking frequently.  I added about a third of the egg yolks first, whisked, and then added the next third, whisked, and finally the last third, and whisked again.  The key here is that the egg yolks don’t get too hot and start to scramble (ewww), so you want to add them slowly, whisk frequently, and remove them from heat once the temperature gets to between 170 F – 175 F.  This takes care of any salmonella or other health concerns in eating the yolk (Yolks should be cooked to at least 160 F, and start to scramble once they hit 181 F)
  8. Once your frequently whisked mixture hits the above temperature, immediately put thru the strainer again into the cream in the ice bath, along with the Vanilla and Almond Extract, mix, and put in the fridge for an hour or so (until cooled)
  9. Setup your Ice Cream Maker and sit back and relax waiting for your dessert to get made (roughly 25 minutes)
  10. At the 15 minute mark, I added in the rest of the Pistachio’s

From start to finish, this definitely took a lot longer than the Vanilla (Philadelphia Style) Ice Cream.  I had a sample before bed last night and it was amazing…I can’t wait to get home tonight and have some for dessert.


Inspiration for this recipe…


Potato Salad

This is a recipe I saw a couple of days ago on Food Network (the best non-Sports channel around).  My Mom has always made the best Potato Salad around, and so I never bothered getting a recipe of my own…until I saw this one…any recipe that calls for reserved bacon fat to be mixed into the final product…SIGN ME UP!


  • 6 Yukon Gold Potatoes
  • Salt & Pepper
  • 1/2 pound Bacon 🙂
  • 2 stalks of Celery (chopped)
  • 8 Green Onions (chopped)
  • 1/2 cup Mayo
  • 1/4 cup Dijon Mustard
  • 2 tbsp Vinegar
  • 2 tbsp Relish
  • 2 tbsp Bacon fat



  1. Put Potatoes into a pot with cold water and put on high until they are cooked thru (it took me 45 minutes from sink to ready tonight)
  2. While Potatoes are boiling, chop up the bacon and cook to your liking, set aside the bacon and 2 tbsp of the fat
  3. Mix the Mayo, Mustard, Bacon fat, Relish, and Vinegar together
  4. Once Potatoes are done, immediately remove from water and chop into bite-size pieces (make sure you don’t burn yourself).  You want to do it while it’s hot since it absorbs more of the dressing flavor that way
  5. Put the celery, green onions, potatoes, and dressing into a bowl and season with Salt & Pepper and mix Tasted pretty good for my first time, but I think next time I’ll add more Bacon fat…

Hawaiian Luau Chicken

We had our annual team day/bocce tournament at our Managers house today…followed by a seemingly also annual loss in the final to Doug…but before that we had an awesome potluck with lots of good food and fun with our co-workers.

So this years theme was Hawaiian, and as I never made anything Hawaiian, my original idea was a Pig on a spit, but as I wasn’t sure how over that would go, I knew I had to do something with Pineapple…after some quick Googling, I found the following recipe which turned out pretty good, and also amazingly fast to prepare:


  • A pack of boneless, skinless Chicken Thighs (you could use any type of Chicken meat, but I find this is the best type on the BBQ due to the fat in the thigh keeping it moist after being on the grill
  • Whole Pineapple (you can buy a small can if you’d rather not core a pineapple – but it’s super easy and instructions will follow…)
  • 1/2 cup brown sugar
  • 2 tbsp Soy Sauce
  • 2 cloves garlic (diced)
  • 1 tbsp fresh ginger (diced)



  1. Whisk the brown sugar, soy, garlic, ginger, and all of the juice from the pineapple together until the brown sugar has dissolved.  Typically, you should get between 1/4 cup and 1/2 cup out of a Pineapple (instructions on coring the Pineapple below), so if you’re using canned pineapple you may want to put in a similar amount.
  2. (Marinate as long as possible)
  3. Turn your grill on to Medium heat
  4. Place the chicken on the grill, and leave for approximately 4-6 minutes per side, depending on thickness
  5. Just before the chicken is done, put on your pineapple rings from your cored pineapple (or can) and grill for 1 minute per side to blacken slightly
  6. Serve on a bed of rice

Directions to core a Pineapple

So I’ve almost always used a regular kitchen knife to cut/peel a Pineapple.  It takes a few minutes, and gets a little messy with the juices, but works fine for everyone since we all have knives at home.  However – the core in the middle always bugged me as I don’t like to eat that part.  One day, I stumbled upon this knifty tool, and obviously had to buy it…and know, I can go from Pineapple on counter to Pineapple sliced and in a bowl to eat in about 2 minutes

  1. Take the top of the Pineapple – just screw it counter-clockwise from the base of the Pineapple
    Pineapple before slicing top off

    Pineapple with top screwed off
  • Slice the top off of the Pineapple
  • Here’s the fun part – put your corer on top of the Pineapple and start turning clockwise until you hit near (or almost near) the bottom
  • Pull up on the handle, holding the base of the Pineapple intact
  • You can slide the rings off if you want the rings hold, or use the included slicer to slice the rings into bite size pieces
  • As a side note – the cored Pineapple works great as a drink during your party…just test it with water over the sink first to make sure it doesn’t leak…if it does, put it in a bowl or something to stay safe!

    If you don’t have a Pineapple corer, from step 3 you could just slice the sides off of the Pineapple and make sure to get the skin off, then cut the Pineapple into wedges, discarding the core