Pistachio Ice Cream Recipe

By The Cooking Foodie · 30 min

Ingredients

Instructions

1. Peel the pistachios and shake them in a clean towel to remove as much skin as possible.
2. Blend the pistachios in a powerful blender until smooth and creamy, which may take 10-15 minutes. Transfer to a bowl; if the paste is warm, chill it in the fridge.
3. In a large bowl, whip the cold heavy cream to stiff peaks.
4. Add the sweetened condensed milk and pistachio paste and whisk on low speed until combined.
5. Optionally, chop a quarter of the pistachios and gently fold them in.
6. Transfer to a freezer-safe container and freeze for at least 6 hours or overnight.

Summarized from The Cooking Foodie's video. Watch it for the details.

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CreamHeavy creamPistachioSweetened condensed milk