Eggless Pistachio Ice Cream Recipe
Beat the heat with this rich and creamy eggless pistachio ice cream loaded with finely chopped pistachios which enhances the flavor and texture of the ice cream.
Ingredients
- 2 cups heavy cream, chilled (I used 35% mf whipping cream)
- 1 cup whole milk, chilled (I used half and half)
- 1 cup sugar
- ½ teaspoon vanilla extract
- 1 drop greed food coloring (optional)
- 1 cup coarsely chopped pistachio nuts
Instructions
- In a medium mixing bowl combine together all the ingredients except the pistachios and pour into the freezer bowl and follow the manufacturer's directions to make the ice cream.
- Mine took about 25 minutes to thicken. Add the pistachios then and let the machine run for another 5 minutes.
- If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for two or more hours.
Notes
- I used little more than 1 cup of sugar. Maybe about 2 tablespoons extra. I usually do this with frozen desserts because once frozen the dessert tends to taste less sweeter.
- I used the pistachio milk essence you can find in Indian grocery stores. This definitely gave a rich pistachio flavor to the ice cream which I have tasted back in India.
Taste & Texture
- I couldn't believe that I made this pistachio ice cream at home. It was AWESOME! But I have to warn that the taste is so addictive that you can't stop with just a little.
