Homemade no churn pistachio ice cream with just a few ingredients and a deliciously creamy milky sweet texture. The pistachio paste is heated with a cup of milk and then left to cool resulting in a release of natural pistachio flavour and results in a heavenly nut milk. Just a 1/2 tsp of almond extract is a great addition and combines perfectly with the pistachio.
Homemade no churn pistachio ice cream with just a few ingredients and a deliciously creamy milky sweet texture. The pistachio paste is heated with a cup of milk and then left to cool resulting in a release of natural pistachio flavour and results in a heavenly nut milk. Just a 1/2 tsp of almond extract is a great addition and combines perfectly with the pistachio.
Yields1 Serving Prep Time10 minsCook Time2 minsTotal Time12 mins
1 cup pistachios 1 cup milk 4 egg yolks 2 cups heavy cream, whipped ½ tsp almond extract 1 can sweetened condensed milk ¾ tsp salt 2 -3 tbsp pistachios, crushed
11. Use a food processor or blender to grind the pistachios together until there are no chucks left and a smooth paste forms, you may need to scrape down the blender a couple of times.
2. Pour the milk in a small sauce pan over medium heat and add in the pistachio paste. Bring to a boil and simmer for 1-2 minutes. Remove from the heat and leave to cool, whisk in the almond extract.
3. Meanwhile use a handheld electric mixer to whisk heavy cream until stiff peaks form, about 5 minutes.
4.Wisk the egg yolks together in a small bowl and add to the cream with the can of condensed milk. Pour in the milk mixture and add in the salt, fold all together. Pour into an air tight container and freeze for at least 8-10 hours or until firm . Serve with some extra crushed pistachios.
1. Use a food processor or blender to grind the pistachios together until there are no chucks left and a smooth paste forms, you may need to scrape down the blender a couple of times.
2. Pour the milk in a small sauce pan over medium heat and add in the pistachio paste. Bring to a boil and simmer for 1-2 minutes. Remove from the heat and leave to cool, whisk in the almond extract.
3. Meanwhile use a handheld electric mixer to whisk heavy cream until stiff peaks form, about 5 minutes.
4.Wisk the egg yolks together in a small bowl and add to the cream with the can of condensed milk. Pour in the milk mixture and add in the salt, fold all together. Pour into an air tight container and freeze for at least 8-10 hours or until firm . Serve with some extra crushed pistachios.