No Churn Pistachio Ice Cream As Made By Dani Smith Recipe By Tasty

NO-CHURN PISTACHIO ICE CREAM

Steps:

• Add pistachios to your food processor fitted with the blade attachment. Processor until a smooth butter forms. This could take a little bit so have patience.
• In a large mxing bowl, combine the sweetened condensed milk, pistachio butter and vanilla. Stir until thoroughly combined.
• Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a hand held mixer, mix on high-speed until stiff peaks form.
• Add the the whipped cream to the bowl with the pistachio mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step.
• If using food coloring, add it now and fold it into the mixture.
• Pour the ice cream base into a freezer-safe dish and sprinkle 1/2 cup of chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring into the pan.
• Place the pan into your freezer for 4 hours or overnight.
• Before serving, place the ice cream on the counter for 20 mintues or until soft enough to scoop. I also like to dip my ice cream scoop in hot water (shake off excess water) before scooping.

NO-CHURN PISTACHIO ICE CREAM AS MADE BY DANI SMITH RECIPE BY TASTY

Steps:

• Make the pistachio paste: Add the pistachios to a medium heatproof bowl and pour in the hot water. Cover with a kitchen towel and let sit for 10-15 minutes. Drain, then use the towel or your hands to gently rub the purple skin away from the pistachios and discard.
• Transfer the pistachios to a food processor and process into a paste, stopping and scraping down the sides of the bowl as needed, about 5 minutes. Store any leftover pistachio paste in an airtight container in the refrigerator for up to 2 weeks.
• Make the ice cream: In a large bowl, combine the sweetened condensed milk, 2 tablespoons pistachio paste, the vanilla, cinnamon, salt, and green food coloring and whisk to combine.
• In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer), whip the heavy cream on medium-high speed until stiff peaks form, 7-8 minutes. Tip: Chill the bowl of the mixer in the freezer for a couple minutes to get cold before adding the cream. This will help the cream whip up more quickly.
• Gently fold the condensed milk mixture into the whipped cream with a rubber spatula until well combined. Add the chopped pistachios and gently fold to incorporate.
• Transfer the ice cream to a 9 x 5-inch loaf pan. Sprinkle more chopped pistachios over the top. Freeze for at least 6 hours, preferably overnight until completely frozen.
• Scoop and serve.
• Enjoy!