pistachio ice cream

When I left my house this morning, it was a balmy 84 degrees. Forecasters predicted a cruel and relentless summer, and I plan to spend the sweltering days in the comfort of my home, eating ice cream. Copious amounts of it. After duking it out with my ice cream maker this weekend, I finally churned out a few simple flavors, this pistachio version being one of them. This weekend I plan to tackle Ample Hill’s Salted Crack Caramel, and there is a serious possibility that I might never leave my house as a result. Wish me luck. xx

1 1/3 cups whole milk, well chilled
1 cup cane sugar
3 cups heavy cream, well chilled
1 1/2 tsp vanilla extract
1 tsp pure almond extract
1 1/2 cups shelled pistachios, roughly chopped (use plain or light salted, don’t use red pistachios)

In a stand mixer fitted with the whisk attachment, combine the milk and sugar, on low speed, until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and extracts.

Turn on your ice cream machine and mix for 25 minutes. After 25 minutes, add in the nuts, slowly, and mix for another 5 minutes. You may have to chill the ice cream in the freezer for 2-4 hours to get a scoopable texture. Enjoy!


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