no-churn almond ice cream with brownie bits + pistachios

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How is it such that one door slams shut while others ceremoniously fling open? The doors usher in light, and all of a sudden I feel like myself again. I feel as if there is finally so much possibility. There is Felix, my beautiful friends who bring plums and endless love, books finally read, Homeland (!!!), and the siren song of the west coast.

To celebrate, I spent the day with work, my kitty, Lauren Grodstein’s fantastic novel, and luscious, creamy ice cream.

INGREDIENTS: Recipe adapted from Top With Cinnamon, with slight modifications (best blog, ever!)
one (14 oz / 397 g) can of sweetened condensed milk
1/2 cup (125 ml) whole, organic milk
1 tsp almond extract
2 cups (500ml) organic heavy cream
1/3 cup (~5 tbsp) pistachios, finely chopped, plus more for topping
1 batch of cooled olive oil fudge brownies (recipe below)

For the olive oil fudge brownies:
1/3 cup (45 g) all purpose flour
1/8 tsp salt
1/8 tsp baking powder
1 1/2 tbsp cocoa powder
1/4 cup coconut cane sugar (you can also use brown sugar)
1 tbsp olive oil
1 tbsp plain yogurt
1 egg white
2 tbsp water

DIRECTIONS
Since the brownies need a bit of time to cool, I started with them first. Coat an 8-inch loaf pan with butter or coconut cooking spray (Spectrum makes a lovely kind), and set aside. Preheat your oven to 350 F (180 C).

In a small bowl, sift the flour, salt, baking + cocoa powders and sugar, add the rest of the ingredients and stir until combined. Scrape into the pan and spread the mixture evenly with an offset spatula. Bake for 8-10 minutes — you want them to be super gooey, even more so than you usually do with brownie because they need to still be soft once frozen.

Allow to cool on a rack, and remove my inverting the pan upside down. Once cooled, cut into small chunks and add to your ice cream batter.

Onto the ice cream! Stir together the milks and almond extract. By hand, or in a stand mixer fitted with the whisk attachment, whisk the heavy cream until just thickened (soft peak stage).

Fold the whipped cream into the milk mixture along with the chopped pistachios and brownie chunks (reserve a few tbsp of the pistachios + brownies for decoration if you want).

Pour into a loaf pan sprinkle with the reserved pistachios + brownie chunks. Freeze for 6+ hours, until solid.

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