Pistachio Ice Cream
Not too sweet, a little salty and very creamy consistency with a nice crunch from the pistachio's.
Ingredients
- 1 14 oz. Can sweetened condensed milk
- 2 cup Heavy whipped cream
- 1/2 cup Pistachio paste, high quality
- 1 tsp. Vanilla extract
- 1/4 tsp. Almond extract
- Pinch Salt
- 1 cup Roasted, salted pistachio nuts, roughly chopped and divided
Instructions
- In a large bowl whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract and salt until smooth and creamy.
- Stir in 3/4 cup of the roughly chopped pistachio nuts.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pistachio base until thoroughly combined.
- Pour into a loaf pan or an airtight glass container. Smooth the top and sprinkle the last 1/4 cup of pistachio's over the top.
- Cover and freeze for at least 6 hours or overnight. If freezing overnight, take out of the freezer about 10 minutes before scooping and serving.