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Ingredients
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Ice Cream Base
Chocolate Sauce
Method
Ice Cream Base
- 1
Prepare the Pistachio Base
In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm but not boiling.
- 2
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- 4
Add Flavorings
Remove from heat and stir in the pistachio paste, vanilla extract, and a pinch of salt. Mix until well combined.
- 5
Chill the Mixture
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or until completely chilled.
- 6
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 7
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours to harden.
Chocolate Sauce
- 8
Melt the Chocolate
In a small saucepan over low heat, combine the dark chocolate and heavy cream. Stir until melted and smooth.
- 9
- 10
Finish with Vanilla
Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before serving.