Frozen Lemon Pistachio Cream

Cooking With Nick Stellino
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Ingredients:

1/2 cup + 1/3 cup finely chopped toasted pistachios
4 eggs, separated
2/3 cup sugar
1 teaspoon vanilla
8 ounces mascarpone cheese or cream cheese
4 teaspoons grated lemon zest
Serves 6 To 8
Printable Version
The day before serving, grease a standard loaf pan (41/2 x 8 inches). Line the pan with plastic wrap, leaving a 2 inch overhang on the short ends. Grease the plastic wrap with butter. Sprinkle 6 tablespoons of the 1/2 cup of chopped pistachios over the bottom and sides of the pan and set aside.
Beat the egg yolks, 1/3 cup of the sugar and the vanilla in a small bowl with an electric mixer until the mixture is thick enough to form a long ribbon whe you lift the beaters, about 3 minutes. Add the mascarpone or cream cheese, beat for 2 minutes and set aside.
Clean the beaters carefully. In a clean bowl, beat the egg whites with the remaining sugar until they form stiff peaks and have a glossy sheen, about 3 minutes. Fold the egg whites into the cheese mixture, one-third at a time, then fold in the 1/3 cup of pistachios and the lemon zest. Pour the custard mixture into the prepard pan, sprinkle the remaining 2 tablespoons of pistachios over the top and cover with plastic wrap. Freeze overnight.
The day of serving, remove the frozen custard from the freezer and peel the plastic wrap away from the top of the custard. Turn the frozen custard out onto a platter and remove the plastic wrap. Cut into slices 1- 1 1/2 inches thick and serve immediately.
The pistachio cream will keep up to 2 months in the freezer.
©2013 Nick Stellino Productions