Pistachio Ice Cream
Source of Recipe
From "How to Make Ice Cream" by Nicole Weston
List of Ingredients
- 2/3 cup untoasted, unsalted pistachios
- 2 cups heavy cream
- 1-1/2 cups whole milk
- 3/4 cup sugar
- 1 Tbsp Amaretto or 1/4 tsp almond extract
- 1/4 tsp green food coloring (optional)
Instructions
- Coarsely chop the pistachios and put them in a medium saucepan. Place saucepan over medium heat, stirring the pistachios regularly with a spatula until they start to toast, 3 to 5 minutes. Add the cream, milk, and sugar. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat. Stir in Amaretto or almond extract, and green food coloring (if using). Cover and let cool to room temperature.
- Pour the room-temperature mixture through a strainer to remove all of the pistachios, then discard them. Cover and refrigerate until well chilled, 3 to 4 hours or overnight.
- Pour chilled mixture into an ice cream maker and freeze as directed. Transfer ice cream to a freezer-safe container and place in the freezer. Allow it to firm up for 1 to 2 hours before serving.
Makes about 1 quart.
|
|