I love pistachios, and it is my favorite nut. I get so disappointed whenever I have this ice cream outside, it is just not right, so I decided to make my own.
Making this ice cream is not as difficult or exotic as one may think. Buy unsalted shelled pistachios, and use a good blender such as a Vitamix (did I ever tell you that I love my Vitamix?). You can substitute pistachios with walnuts (a bit bitter ice cream) or almonds. You can also use pistachio butter instead of pistachios (I would suggest 3/4 cup).
2 cups heavy whipping cream
7 oz sweetened condensed milk
1 cup shelled pistachios
In a medium-size saucepan over medium heat, bring all the ingredients to a simmer. Remove from heat.
Pour the mixture into a blender and blend for one minute on medium speed. Pistachios will crush. Depending on your preference for smooth or grainy ice cream, you can control the speed/time.
Pour this mixture into a mixing bowl and bring it to room temperature.
Refrigerate this mixture overnight.
Using an ice cream attachment, churn this mixture for approximately 20 minutes. Empty into an ice cream container and freeze for 4-6 hours. Serve.
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