Pistachio nutrition facts
Wonderfully delicious pistachio nuts have long been revered as the symbol of wellness and robust health since ancient times. The kernels are enriched with many health-benefiting nutrients essential for optimum health.
Pistachio actually are kernels obtained from fruits belonging to the Anacardiaceae family, in the genus: Pistacia. The plant is a medium sized broad, bushy, deciduous tree, believed to have originated in the mountain ranges of West-Asia and Turkey region.
Pistachios are rich source of energy; 100 g of kernels carry 557 calories. Additionally, they compose good amounts of mono-unsaturated fatty acids like oleic acid and antioxidants. Regular consumption of pistachios in the diet may help lowering total as well as bad LDL cholesterol and increase good HDL cholesterol levels within the blood. Research studies suggest that Mediterranean diet which is rich in dietary-fiber, mono-unsaturated fatty acids, and antioxidants can help reduce coronary artery disease and stroke risk by favoring healthy blood lipid profile.
Homemade Pistachio Ice Cream
Preparation time: 20min
- 4 egg yolks
- 1/2 cup + 1 Tbl granulated sugar
- 2 cups half and half (or 1 cup whole milk + 1 cup heavy cream)
- 1/4 tsp almond extract
- 3/4 cup pistachio paste
- 1/4 cup chopped pistachios
- In a large bowl, whisk the egg yolks thoroughly. In a saucepan set over medium heat, stir the sugar in to the half and half and let come to a simmer without letting mixture come to a full boil. Slowly pour the hot cream over the egg yolks mixture while whisking to temper the egg yolks then return the mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon or rubber spatula.
- Let cool completely, strain and refrigerate overnight until cold. Stir in the almond extract and pistachio paste to the chilled custard. Process the custard according to your ice cream maker manufacturer’s instructions. Toward the end of the churning mix in the chopped pistachios. Spoon ice cream into container and freeze until hard, at least 4 hours.
And then… enjoy it!