Pistachio Ice Cream

Ingredients

• 1 cup shelled pistachios
• 14 oz sweetened condensed milk
• 2 cups heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. 1

   In a food processor or blender, pulse the 1 cup pistachios until finely ground but not pasty, about 30 seconds. Set aside 2 tbsp for garnish.

2. 2

   In a large bowl, whisk together the 14 oz sweetened condensed milk, 2 cups heavy cream, 1 tsp vanilla extract, and 0.25 tsp salt until smooth.

3. 3

   Fold the ground pistachios into the cream mixture until fully combined. The mixture will be thin; that's fine.

4. 4

   Pour the mixture into a 9x5 inch loaf pan. Cover with plastic wrap and freeze for 4-6 hours, until firm around the edges and slightly soft in the center.

5. 5

   Scoop the semi-frozen mixture into a blender or food processor and blend until smooth and creamy, about 1 minute. Return to the pan and freeze for another 4 hours, until solid.

6. 6

   Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in waffle cones, sprinkled with the reserved 2 tbsp pistachios.

Tools you’ll need

• food processor or blender
• large bowl
• whisk
• 9x5 inch loaf pan
• plastic wrap

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