Pistachio Ice Cream with FAGE Total Greek Yogurt
5 gelatin sheets or 2 packages powdered gelatin
2 cups FAGE Total, FAGE Total 2% or FAGE Total 0%
6 oz fresh cream
½ tsp saffron, plus extra for garnish
¼ cup + 2 tbsp sugar
½ cup + 2 tbsp chopped pistachios
2½ tbsp almond flakes
- Dissolve the gelatin in a bowl of cold water.
- In a saucepan, combine the FAGE Total and fresh cream and bring the mixture to a boil, stirring constantly.
- Add saffron, sugar and most of the pistachios and almond flakes and cook for another 10 minutes.
- Remove from heat and stir in the gelatin, then transfer the mixture to small molds and freeze for at least 3 hours.
- Serve cold, garnished with chopped pistachios, almond flakes and saffron.
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