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Ingredients
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Ice Cream Base
Toasted Pistachio Mixture
Optional Toppings
Method
Prepare the Ice Cream Base
- 1
Heat the Cream Mixture
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the sugar is dissolved and the mixture is hot, but not boiling.
- 2
- 3
Thicken the Mixture
Continue to cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
- 4
Chill the Base
Transfer the mixture to a bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
Prepare the Toasted Pistachio Mixture
- 5
Toast the Pistachios
Preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast them in the oven for about 8-10 minutes, or until they are fragrant and slightly golden. Let them cool.
- 6
Blend the Pistachios
Once cooled, place the toasted pistachios in a food processor and pulse until finely chopped. Be careful not to over-process into a paste.
- 7
Mix with Butter and Honey
In a small saucepan, melt the butter over low heat. Stir in the finely chopped pistachios and honey until well combined. Remove from heat and let cool.
Churn and Serve
- 8
Combine Mixtures
Once the ice cream base is chilled, stir in the toasted pistachio mixture until evenly distributed.
- 9
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes.
- 10
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- 11
Serve
Scoop the ice cream into bowls and garnish with optional toppings like chocolate shavings or extra toasted pistachios as desired.
