Pistachio Ice Cream, Or to What Depths I Would Stoop
Medically reviewed by Christiana George Updated Date: June 8, 2023
In a past life, and by that I mean at my last job, I worked with a woman, let’s call her Ann, who would make, on a person’s birthday, his or her very favorite dessert in the world.
My favorite dessert in the world is not pistachio ice cream. My co-worker’s, however, was. Let’s call him Peter for convenience sake. Peter is how I became introduced to the world of homemade ice cream.
On Peter’s birthday, Ann brought a huge tupperware container of pistachio ice cream into the office along with homemade chocolate sauce. They were unimaginably wonderful, the ice cream especially, and a whole other dimension of how amazing food can be was revealed to me. I liked the stuff even more than Peter, so much so that for about a month after the day he was initiated into his 27th year (and I was initiated to homemade ice cream), I would sneak into the office kitchen late in the afternoon and serve myself a small bowl of the leftovers that Ann had conveniently forgotten in the freezer because she was on to me.
Once, she walked in on me in the middle of this devious act, and informed me that the chocolate sauce was sitting in the upper shelf of the fridge and I could help myself to it if I pleased. She then proceeded to heat it up in the microwave and ladle it onto my ice cream and after that day, I unabashedly claimed what was mine: (by then) freezer-burned pistachio ice cream.
All of this is of course to say that I never did get that ice cream out of my mind. The taste has haunted me for ages, but due to not having access to an ice cream machine (or a kitchen even. I quit my job shortly after and spent the next half year traveling), pistachio ice cream has been out of reach.
So how did my attempt to replicate Ann’s mind-blowing ice cream hold up? It was… a SUCCESS. The pistachio flavor is strong, but it’s tempered by the cream so that the combination is sensual, not too sweet. My ‘buds are fondled ever so smoothly—”hey baby,” the ice cream goes as it melts in my mouth. I also love its color, soft brown with the barest touch of green, and its texture, which is ever so speckled with pistachio dust. (Of course, that’s completely up to the maker—if you like your ice cream chunky, go for it. I’ve always been a smooth peanut butter kind of girl.) In short, this is the best homemade ice cream I’ve ever made.
PISTACHIO ICE CREAM
Adapted from Bon Appetit
Makes 3-1/2 cups
Ingredients:
1 cup unsalted, shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 tsp vanilla extract
pinch of salt
4 large egg yolks
1 cup heavy whipping cream
Optional: 1/2 cup roughly chopped pistachios
Directions:
Finely grind pistachios in a food processor with 1/4 cup sugar (but not too finely unless you want a lot of granules in your ice cream). Combine this mix and the milk in a large heavy saucepan and bring to a boil. Remove from heat and mix in vanilla extract and salt.
Whisk egg yolks and remaining half cup of sugar in a medium bowl. Gradually whisk in about 3/4 cup of the hot milk mixture. (the point of this is that you want to slowly heat the egg mixture to the same temperature as the milk mixture so that the eggs don’t cook when you add them fully to the milk mixture.) Stir the now warm egg mixture into the saucepan, turn the heat back on to low and add the heavy whipping cream. Continue cooking, stirring constantly, until the custard thickens (a path should be left behind when you draw your finger across the back of the spoon). Don’t let it boil.
Strain the custard through a sieve (and save the ground pistachios! They make a great topping for anything breakfast-y like yogurt or pancakes). Chill overnight if possible, but at least 2 hours.
Pour the custard into your ice cream machine. If you wish, add the chopped pistachios into the machine in the last 5 minutes of churning. Freeze it further in a container in your freezer until it’s at the consistency you like.
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Is Olive Oil Safe for Acid Reflux?
Olive oil is widely regarded as one of the healthiest fats, often used in cooking, salad dressings, and even as a natural remedy for various health conditions. For those dealing with acid reflux or GERD (gastroesophageal reflux disease), questions often arise about whether olive oil is safe to include in their diet. So, “Is olive oil safe for acid reflux?”
The short answer is: Yes, olive oil is generally safe for acid reflux sufferers, particularly when consumed in moderation. Its natural anti-inflammatory properties, healthy monounsaturated fats, and alkalizing effect make it a good choice for soothing the digestive system and minimizing acid reflux symptoms. However, consuming large amounts of olive oil or using it in high-fat, heavy meals can potentially trigger reflux in some individuals.
In this article, we’ll explore olive oil’s impact on acid reflux, its nutritional benefits, and tips for incorporating it into a reflux-friendly diet.
Is Olive Oil Acidic or Alkaline?
Olive oil is considered neutral to mildly alkaline, with a pH level close to 7.0. Unlike acidic foods that can irritate the esophagus and exacerbate reflux symptoms, olive oil does not contribute to stomach acidity. Its alkalizing properties can help neutralize stomach acid and reduce irritation, making it a reflux-friendly choice when consumed appropriately.
Related to Read: Are Green Olives Safe for Acid Reflux?
Nutritional Profile of Olive Oil
Olive oil is more than just a cooking ingredient—it’s packed with healthy nutrients that offer numerous health benefits. Here’s a breakdown of its key nutritional components:
1. High in Monounsaturated Fats
- Olive oil contains around 73% monounsaturated fats, which are heart-healthy and less likely to trigger reflux compared to saturated or trans fats.
2. Rich in Antioxidants
- Olive oil contains antioxidants like vitamin E and polyphenols, which help reduce inflammation and protect the esophagus from damage caused by stomach acid.
3. Anti-Inflammatory Properties
- The compound oleocanthal, found in extra-virgin olive oil, has powerful anti-inflammatory effects, which may soothe the esophagus and stomach lining.
4. Zero Carbohydrates and Protein
- Olive oil is a pure fat source, making it easily digestible for most people when consumed in small amounts.
5. Calorie-Dense
- Olive oil contains 120 calories per tablespoon, so moderation is key, especially for those managing weight as part of their acid reflux treatment.
Author Tip: Are Green Olives Acidic?
Can Olive Oil Trigger Acid Reflux?
While olive oil is generally safe for acid reflux sufferers, there are scenarios where it might trigger symptoms:
1. Overconsumption
- Consuming large quantities of olive oil in one sitting can relax the lower esophageal sphincter (LES), the muscle that prevents stomach acid from traveling back into the esophagus. A relaxed LES increases the likelihood of reflux.
2. High-Fat Meals
- Although olive oil contains healthy fats, adding too much to high-fat or heavy meals (e.g., fried foods or creamy dishes) can trigger reflux symptoms.
3. Individual Sensitivities
- Some people may be sensitive to fats, even healthy ones, and may experience bloating or mild reflux symptoms after consuming olive oil.
Benefits of Olive Oil for Acid Reflux
When consumed in moderation and as part of a balanced diet, olive oil offers several benefits for acid reflux sufferers:
1. Reduces Inflammation
- Olive oil’s anti-inflammatory properties help soothe irritation in the esophagus caused by stomach acid, promoting healing and reducing discomfort.
2. Promotes Healthy Digestion
- Olive oil stimulates bile production, which aids in the digestion of fats and prevents bloating—a common trigger for reflux.
3. Neutralizes Stomach Acid
- The mildly alkaline nature of olive oil can help balance stomach acid levels, reducing the risk of reflux symptoms.
4. Easy to Digest
- Monounsaturated fats in olive oil are easily digestible, making it a lighter fat option compared to saturated fats like butter or lard.
5. Supports Weight Management
- Using olive oil as a substitute for unhealthy fats can help with weight management, which is a critical factor in reducing acid reflux.
Tips for Using Olive Oil Safely with Acid Reflux
To enjoy the benefits of olive oil without aggravating reflux symptoms, follow these tips:
1. Use in Moderation
- Stick to 1–2 teaspoons per serving. Avoid excessive use, as large amounts of fat can relax the LES and trigger reflux.
2. Choose Extra-Virgin Olive Oil
- Extra-virgin olive oil (EVOO) is the least processed form and retains the highest levels of antioxidants and anti-inflammatory compounds.
3. Avoid High-Temperature Cooking
- When olive oil is heated beyond its smoke point (around 375°F or 190°C for extra-virgin), it can break down and release compounds that irritate the stomach. Use it for low to medium-heat cooking or as a finishing oil.
4. Pair with Reflux-Friendly Foods
- Combine olive oil with alkaline or low-acid foods like vegetables, whole grains, and lean proteins to create balanced, reflux-friendly meals.
5. Avoid Adding to Spicy or Acidic Dishes
- While olive oil itself is reflux-friendly, adding it to spicy or tomato-based dishes may aggravate reflux symptoms.
Reflux-Friendly Olive Oil Recipes
1. Olive Oil and Steamed Vegetables
Ingredients:
- 1 cup broccoli, steamed
- 1 cup zucchini, steamed
- 1 teaspoon extra-virgin olive oil
- A pinch of salt
Instructions:
- Steam the vegetables until tender.
- Drizzle with olive oil and sprinkle with salt.
- Serve as a light and reflux-friendly side dish.
2. Olive Oil Dressing for Salads
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey (optional)
- A pinch of salt and pepper
Instructions:
- Whisk all ingredients together.
- Drizzle over a salad with leafy greens, cucumbers, and carrots.
- Avoid adding acidic ingredients like vinegar or lemon juice.
3. Olive Oil Oatmeal
Ingredients:
- 1/2 cup oatmeal
- 1 teaspoon extra-virgin olive oil
- 1/2 banana, sliced
Instructions:
- Cook the oatmeal as directed.
- Stir in olive oil and top with banana slices.
- Enjoy as a reflux-friendly breakfast.
Olive Oil Recipes: Olive Oil Cake
Citrus Salad With Rosemary And Olives
Frequently Asked Questions About Olive Oil and Acid Reflux
1. Is olive oil good for acid reflux?
Yes, olive oil is generally safe and beneficial for acid reflux sufferers when consumed in moderation. Its anti-inflammatory properties and healthy fats can promote digestive health.
2. Can olive oil cause heartburn?
While olive oil is unlikely to cause heartburn in small amounts, overconsumption or adding it to high-fat meals can trigger reflux symptoms in some individuals.
3. Is extra-virgin olive oil better for acid reflux?
Yes, extra-virgin olive oil is the best option for acid reflux as it retains more antioxidants and anti-inflammatory compounds compared to refined oils.
4. How much olive oil is safe for acid reflux sufferers?
Stick to 1–2 teaspoons per serving, and avoid consuming more than 1–2 tablespoons per day to prevent reflux triggers.
5. Are there alternatives to olive oil for acid reflux?
Yes, other reflux-friendly oils include avocado oil and coconut oil, both of which contain healthy fats and have neutral pH levels.
Final Thoughts
Olive oil is a nutritious, reflux-friendly fat that can be safely included in most diets when used in moderation. Its neutral pH, anti-inflammatory properties, and ease of digestion make it a great option for soothing acid reflux and supporting digestive health.
To avoid triggering reflux symptoms, use olive oil in small amounts, choose extra-virgin varieties, and pair it with alkaline or low-acid foods. As with any dietary change, listen to your body and consult a healthcare professional if you have concerns about including olive oil in your acid reflux management plan.
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