Chocolate Swirl Pistachio Ice Cream

By Sally's Baking Recipes · 270 min

Ingredients

Instructions

1. Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just starts to simmer, not a rapid boil. Pour it over the chocolate and leave for 2–3 minutes.
2. Stir slowly with a metal spoon or small spatula until smooth. Do not microwave it if it does not melt. Set the ganache aside at room temperature to cool and thicken slightly.
3. In a food processor, grind the pistachios until fine.
4. Whip the cold heavy cream in a large bowl on medium-high speed until stiff peaks form, about 4 minutes. Add the ground pistachios, condensed milk, vanilla, almond extract and green gel colouring if using, and beat on low speed until just combined.
5. Spread about half of the ice cream mixture into a deep freezer-safe container, such as a 9×5-inch loaf pan. Drop spoonfuls of about half the ganache on top.
6. Spread the remaining ice cream mixture over it, then top with the rest of the ganache. Swirl gently with a knife.
7. Sprinkle with chopped pistachios and chocolate chips if desired. Cover tightly and freeze for at least 8 hours, up to 2 weeks.
8. Scoop and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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CreamHeavy creamChocolate chipPistachioSweetened condensed milk