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Ingredients
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Pistachio Ice Cream
Strawberry Ice Cream
Hot Pepper Raspberry Sauce
Method
Pistachio Ice Cream
- 1
Prepare Pistachios
Place the shelled pistachios in a food processor and pulse until they are finely chopped but not a powder.
- 2
Mix Ingredients
In a medium bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the sugar is fully dissolved.
- 3
Combine and Chill
Stir in the chopped pistachios into the cream mixture. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 4
Churn Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Strawberry Ice Cream
- 6
Prepare Strawberries
In a mixing bowl, mash the chopped strawberries with a fork until you have a chunky puree.
- 7
Mix Ingredients
In a separate bowl, combine heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
- 8
Combine and Chill
Fold the strawberry puree into the cream mixture. Cover and refrigerate for at least 2 hours or overnight.
- 9
Churn Ice Cream
Pour the mixture into the ice cream maker and churn until soft-serve consistency is achieved.
- 10
Freeze
Transfer to an airtight container and freeze for at least 4 hours or until firm.
Hot Pepper Raspberry Sauce
- 11
- 12
Add Jalapeño
Stir in the finely chopped jalapeño and simmer for an additional 5 minutes to infuse the heat.
- 13
Cool and Strain
Remove from heat and let cool slightly. Strain through a fine-mesh sieve to remove seeds and solids. Store in the refrigerator until ready to use.