Dive into the world of homemade ice cream with this eggless pistachio ice cream recipe! Perfect for those who select a lighter dessert or have dietary restrictions, this recipe can provide the same creamy richness and nutty flavor without using eggs.
Ingredients
For the Ice Cream Base:
1 cup shelled pistachios (unsalted, roasted)
2 cups heavy cream
1 cup entire milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
A pinch of salt
Optional Additions:
Green food coloring (a few drops for a vibrant hue)
Chopped pistachios (for garnish or brought texture)
Instructions
- Prepare the Pistachio Base
- Toast and Grind: Lightly toast the pistachios in a dry skillet over medium warmness to decorate their taste. Allow them to cool, then grind 3/4 of the pistachios into a coarse paste the usage of a food processor. Reserve the final pistachios for garnish or mix-ins.
- Infuse the Milk: In a medium saucepan, integrate the milk, heavy cream, and pistachio paste. Heat over medium-low warmth until the aggregate is warm however no longer boiling. Stir sometimes to prevent scorching.
- Add Sugar and Extracts: Stir the sugar into the nice and cozy pistachio milk aggregate till fully dissolved. Add the vanilla extract, almond extract (if using), and a pinch of salt. Mix properly.
- Cool the Mixture: Remove the saucepan from warmth and allow the combination to chill to room temperature. Then, refrigerate for at least 4 hours or in a single day for great consequences.
3. Churn and Freeze
- Churn the Ice Cream: Pour the chilled combination into an ice cream maker and churn in line with the producer's commands. During the last few mins of churning, you can fold within the reserved chopped pistachios for added texture.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for two-three hours to organization up.
