This toasted pistachio ice cream is a sweet, earthy dream boat! It's my riff on Jeni's Ice Cream and it's a go-to treat in this house!
Author: Crystal Cartier
Recipe type: Dessert
Cuisine: Vegetarian, Gluten-Free
Ingredients
1 cup shelled unsalted raw pistachios, divided
3¼ cups half and half
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
¼ teaspoon fine sea salt
½-1/3 cup sugar depending on your sweetness preference
2 tablespoons cup light corn syrup
½ teaspoon almond extract
Instructions
Spread the raw pistachios on a parchment lined baking sheet and toast for 8 minutes at 350 degrees until fragrant (skip this step if you are using roasted pistachios instead of raw)
Blend ¾ cup pistachios in food processor until they become a paste
Mix the cornstarch with a couple tablespoons of the half and half in a small bowl
Mix cream cheese, pistachio paste and salt in a medium bowl
Combine half and half, sugar, and corn syrup in a large pan and bring to a rolling boil for 4 minutes (watch it like a hawk, it goes from zero to boiled over in a heartbeat, trust me;)
Turn off heat and whisk cornstarch slurry into pan, bring back to boil for 1 minute stirring constantly
Pour mixture from pan into the medium cream cheese, pistachio paste, and salt bowl, whisking continuously until smooth
Chill mixture in an ice bath (bowl placed in a larger bowl of ice water) or in the fridge until cold.
Pour cold ice cream base mixture into an already running ice cream maker. add almond extract through the top of the maker. Let it run until the sides of the ice cream separate from the edges of the freezing bowl (20-30 min.)
Transfer to a freezer safe container and stir in remaining ¼ pistachios. Freeze and remove from freezer 30 minutes before serving to soften it a bit.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2011/10/25/toasted-pistachio-non-gelato/