My husband is on vacation, and my family is trickling into town over this week and next. With the extra help around the house I’ve been able to stay in the kitchen more and tackle a few recipes I’ve been itching to try.
High on the kitchen to-do list are new ice cream recipes. What better way to ring in summer than with a fat scoop of homemade ice cream? I hope to have a few flavors in stock by the time everyone is here for a Fourth of July BBQ.
Since Pistachios are a pantry staple in my kitchen, it was only natural that I try out a Pistachio Ice Cream. This ice cream gets its nutty flavor from the almond extract and the lightly salted pistachios. I’d love to serve it over a hot white chocolate chip cookie, or even on my favorite Strawberry Galette.
1 1/3 cups 2% milk
1 1/8 cups granulated sugar
3 cups half & half
1 1/2 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups shelled pistachios, roughly chopped (use lightly salted)
1/4 teaspoon xanthan gum (optional)
Pulse the pistachios a few times in a food processor using the chop function, or chop manually.
Using whisk attachment on mixer, mix milk and granulated sugar on low until dissolved, about 1-2 minutes. Stir in the half & half, vanilla and almond extracts.
Pour into ice cream maker and let mix until thickened, about 20-25 minutes. During the last 5 minutes, add the pistachios slowly. Serve immediately for a soft serve style treat, or freeze in an airtight container about two hours for a firmer blend.
Xanthan gum is used in this recipe to keep the ice cream from getting icy overnight in the freezer. It will probably make its way into all of my ice cream recipes because I use 2% milk instead of whole. It’s optional, but it seems to do the trick.
Recipe adapted from Cuisinart.