Philadelphia Styleno egg / egglessThis pistachio ice cream recipe beats the store-bought version hands down. Try this delicious nutty ice cream and you’ll only ever want to eat the homemade version.Makes 1 1/2 quarts of ice cream.
Place 1 cup of pistachios and the sugar in your food processor. Process until finely ground. You may have to stir the mixture to make sure that all the nuts have been ground.
In a medium saucepan, place ground pistachios and milk.
Heat over medium heat, stirring often, until mixture begins to boil.
Remove from heat and cool.
Place in fridge and chill about 2 hours until mixture is completely cool.
Stir in the whipping cream and vanilla.
Pour mixture into ice cream maker.
Mix about 20-25 minutes or according to manufacturer’s instructions.
Add chopped pistachios to the churning ice cream.
Churn for 5 additional minutes.
You’re sure to enjoy this delicious ice cream!
***Helpful Hint: I shelled my own pistachios for this pistachio ice cream recipe. It was a lot of work! I didn’t take the thin peeling off from around the pistachio. As a result, my ice cream was more brown than green. If you want a great color as well as flavor, use shelled pistachios or be sure to take the thin peeling from off the nut.
Keyword easy, favorite, homemade ice cream, philadelphia
Pistachio Ice Cream https://www.serving-ice-cream.com/pistachio-ice-cream.html February 21, 2020