Desserts

Pistachio Ice Cream - 14 Servings

Makes about fourteen 1/2-cup servings

Pistachio Ice Cream - 14 Servings

Makes about fourteen 1/2-cup servings

Calories 332 (69% from fat)
carb. 22g
pro. 5g
fat 26g
sat. fat 13g
chol. 73mg
sod. 32mg
calc. 79mg
fiber 1g

Ingredients

  • 1⅓ cups whole milk, well chilled
  • 1-⅛ cups granulated sugar
  • 3 cups heavy cream, well chilled
  • 1½ teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1½ cups shelled pistachios, roughly chopped (use plain or lightly salted -- do not use red pistachios)

Preparation

  1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
  2. Stir in the heavy cream, and vanilla and almond extracts.
  3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
  4. During the last 5 minutes of freezing, add the pistachios. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
  5. Remove from freezer about 15 minutes before serving.