Desserts
Pistachio Cookie Crunch Ice Cream
Makes 2 servings
Pistachio Cookie Crunch Ice Cream
Makes 2 servings
Ingredients
- ½ cup heavy cream
- ¼ cup whole milk
- 2 tablespoons granulated sugar
- 2 tablespoons pistachio cream
- 1⁄8 teaspoon almond extract
- ¼ teaspoon kosher salt
- 2 vanilla wafer cookies, broken into halves
Preparation
- In a small bowl, whisk together all ingredients except the cookies. Pour into the dessert cup and then cover.
- Place in the freezer on a level surface. Freeze for at least 24 hours.
- When ready to process, remove from the freezer. Remove the lid and let sit at room temperature for about 10 minutes.
- Attach the dessert cup to the Mixing Assembly and then attach the Power Handle.
- Select Ice Cream, and press the power button to process to desired consistency.
- Remove the lid and add the cookies. Reassemble the unit, and then select Mix-Ins. Press the power button to incorporate the cookies. Serve immediately.
