Coconut Macaroons with Pistachio Frozen Custard
Prep Time: 15 minutes
Cook Time: 24 minutes
Makes: 10 ice–cream sandwiches
Ingredients
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¾
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cup sugar
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2½
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cups unsweetened, shredded coconut
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2
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egg whites
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1
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t vanilla extract
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pinch salt
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Directions
- Preheat oven to 325°F with rack in middle of oven. Line two large baking sheets with parchment paper.
- In a large bowl, mix together all ingredients.
- Spread coconut mixture by tablespoons into 3″ rounds, 1″ apart, on baking sheets. Bake macaroons, one sheet at a time, until golden in spots and around edges, 10–12 minutes.
- Cool on baking sheets until firm, about 10 minutes, then remove from parchment with a metal spatula and cool completely.
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Pistachio Frozen Custard
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 3 ½ cups
Ingredients
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1¾
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cups unsalted pistachios, shelled, divided
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¾
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cup sugar, divided
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2
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cups whole milk
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½
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t almond extract
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4
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egg yolks
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1
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cup heavy cream
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Directions
- In a food processor, finely grind 1 cup pistachios with ¼ cup sugar. Transfer to a large, heavy saucepan, stir in milk, and bring to a boil. Remove from heat and stir in almond extract.
- In a large bowl, whisk egg yolks and remaining ½ cup sugar. Gradually whisk in milk mixture. Return mixture to saucepan and cook over low heat (do not allow to boil), stirring constantly, until custard thickens and coats the back of a spoon, about 10 minutes. Strain into a large bowl and chill until cold, about 2 hours.
- Coarsely chop remaining pistachios. Stir pistachios and cream into custard.
- Process mixture in ice-cream maker according to manufacturer’s instructions. (Ice cream can be prepared up to three days ahead.)
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