Ingredients
Scale
- 2 cups of shelled pistachios (preferably unsalted and roasted)
- 1 cup of whole milk
- 2 cups of heavy cream
- ¾ cup of granulated sugar
- 1 teaspoon of vanilla extract
- A few drops of green food coloring (natural preferred)
Instructions
- Start by blending the shelled pistachios in a food processor until finely ground. Add a splash of milk and continue blending until you form a smooth pistachio paste.
- In a saucepan, combine the remaining milk, heavy cream, and sugar. Warm over medium heat, stirring constantly until the sugar dissolves completely.
- Remove the saucepan from heat and stir in the pistachio paste, vanilla extract, and a few drops of green food coloring. Mix until well combined.
- Allow the mixture to cool to room temperature, then pour it into a freezer-safe container.
- Seal the container and freeze for at least 4 hours or overnight. Every 30 minutes, stir the mixture with a fork to prevent ice crystals for a smoother texture.
- Once the ice cream reaches the desired consistency, serve garnished with chopped pistachios or a drizzle of honey if desired.
Notes
- Use high-quality roasted pistachios for the best flavor.
- Stir every 30 minutes during freezing to prevent ice crystals and ensure smoothness.
- For an extra rich flavor, consider adding a touch of almond extract or honey.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
