Bugs & Rocky (c) Warner Bros
i can't believe i'm doing this -- after the tom cruise shenanigan, here comes jacko filling my latest entry with his acquittal. am i stuck blogging about celebrities the whole month of june?? uh-uh, hell no. but some of us still need to adjust our jaws after hearing the [jackson] charges and verdicts. let's see, 'the juice', 'mickey blake' and 'peter pan' all got away scot-free, whereas, the queen of mean made one lousy phone call and it was the slammer for her. sure, i'm defending martha stewart... ssheesshh. the thing is, in comparison with the charges against those three, hers was lame. now that michael jackson is free, why not throw a thriller party for all? maybe invite little susie, dirty diana, and tomkat for one big, scream ride in neverland. i wonder how tom would introduce katie to jacko, "oh yeah, the girl is mine. ain't got no sunshine without her. you are not alone michael, together we will heal the world through my religion. no black or white, not even a smooth criminal will jam with a therapist again, not on my watch." ooops, my bad. so, wanna be startin' somethin'? try out this off the wall refreshing summery recipe.
Makes about 1 quart
source: Martha Stewart
2 cups shelled pistachios (1/2 pound)
3 cups whole milk
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
1. Preheat oven to 350º. Bring a saucepan of water to a boil. Add pistachios, and cook 30 seconds. Drain pistachios. When cool enough to handle, remove outer skins; discard. Spread nuts on a baking sheet, and toast in oven 5 minutes. Let cool completely, then coarsely grind. 2. Combine milk and ground pistachios in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheesecloth-lined sieve, pressing hard on solids. Reserve strained milk, and discard solids.
3. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
4. Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
5. Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill.
6. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.
since 2004.10