Monday, September 26, 2011

Pistachio & Honey Ice Cream

Pistachios. My newly discovered colorful love. Eaten by the handful, roasted in the oven, and even better, made into an ice cream that is subtly sweet and savory at the same time.
This stuff is dy-na-mite. Notice, it's not that fake green color. It doesn't have a trace of pseudo-nut flavor. This is the real deal, a pistachio ice cream in which the pistachio shines.Try not to eat it all at once, I dare you.

{Pistachio & Honey Ice Cream}

3/4 cup pistachios, shelled
2/3 cup sugar
2/3 cup brown sugar
1-1/2 cup whole milk
1-1/2 cup heavy cream
2 TB honey
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs, or equivalent egg beaters
pinch of salt


Preheat the oven to 350 degrees. After shelling the pistachios, place on a baking sheet and roast for about 10 to 12 minutes. Cool, then pulverize them in a food processor into tiny pieces.

Combine all ingredients except pistachios with a hand mixer. Then stir in pistachios. Chill in the refrigerator then make according to your ice cream freezer instructions. Store in an airtight container and cover with wax paper to prevent freezer burn. Freeze in the coldest part of your freezer for at least four hours.

And since my freezer is currently bursting with too many ice creams, so that every time anyone opens it they risk a broken toe if they don't dodge the cascade of containers that inevitably crash down, I take it upon myself to eat this ice cream quickly. Single-handedly. And probably in one sitting.

1 comment:

  1. This looks lovely! I bet the pistachios and honey taste wonderful together!