Easy, No-Churn Pistachio Ice Cream
Inspired by the Italian Pistachio Gelato, this recipe as creamy, smooth, flavorful and gets a natural greenish-brown color from using real roasted pistachios. With a generous portion of chopped roasted pistachio the ice cream gets an extra crunchy texture and flavor.
Servings 6 serving
Ingredients
- 1 1/4 Cup (one can, 270ml) sweetened condensed milk
- 1 recipe Pistachio cream (about 1 cup)
- 2 1/2 Cups (600ml) Heavy whipping cream
- 1/2 Cup (75g) Roughly chopped roasted pistachios
Instructions
- Optional: Measure about 1/4 cup of the pistachio cream and set it a side to swirl the surface of the ice cream.
- Pour the sweetened condensed milk into a large bowl, then mix in the pistachio cream.
- Whip the heavy cream until stable.
- Mesure about 1 cup of the whipped cream and mix it into the pistachio mixer.
- Fold in the rest of the cream using a rubber spatula in two-three parts.
- Pour half of the mixture into an 8x3-inch pan, then sprinkle half of the chopped pistachios. Top with the rest of the ice-cream mixture.
- Pour the reserved pistachio cream (or if too thick, dot it over the surface), then use a butter knife to swirl the cream. Top with the rest of the chopped nuts.
- Use a plastic wrap to cover the surface of the ice cream and freeze for at least 6 hours.
Make sure the cream is cold out of the refrigerator, and if possible, place the mixing bowl and whisk in the freezer about 30 minutes ahead of time. It will help stabilize the cream.