Pistachio Ice Cream | No Churn Pista Ice Cream

Ingredients

• 3/4 cup Fresh Cream
• 1/3 cup Condensed Milk
• 1/4 cup Pistachios
• 1/8 tsp Pistachio Extract
• 1/8 tsp Apple Green Food Color (optional)
• 2 tbsp Finely Chopped Pistachios

Instructions

1. 1

   In a blender add 1/4 cup raw pistachios (with or without skin)

2. 2

   Blend into a fine powder by pulsing a few times making sure the blender is not getting warmed up. Set aside.

3. 3

   In a mixing bowl add 3/4 cup fresh cream.

4. 4

   Using an electric whisk, beat on low speed for 2 minutes until the cream is frothy. If you using a hand whisk, it can take upto 5 minutes.

5. 5

   Next add 1/3 cup condensed milk.

6. 6

   Whisk the mixture again on low speed for 2 minutes or until it is frothy.

7. 7

   Now add the powdered pistachios.

8. 8

   Next add 1/8 tsp pistachio extract (can be replaced with vanilla extract)

9. 9

   Add 1/8 tsp or few drops of apple green liquid food color. This is optional and purely for making the ice cream visually bright & vibrant.

10. 10

    Whisk the ingredients together for a minute on low speed.

11. 11

    Pour into a long aluminum tray.

12. 12

    Sprinkle 2-3 tbsp finely chopped pistachios on top.

13. 13

    Cover tightly with cling wrap film.

14. 14

    Freeze for 8 hours or overnight in the freezer. The ice cream should be well set.

15. 15

    Gently scoop out the ice cream using a spoon or ice cream scoop.

16. 16

    Place the pista ice cream scoop in a wafer cone or serving bowl.

17. 17

    Serve immediately! Store the remaining ice cream in the same tray covered tightly with cling wrap for upto 15 days.