Jeni's Toasted Pistachio Ice Cream
Translated from Spanish, the language of the original page.
Sarah published this recipe on dwellanddine.com, in Spanish. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Dario on SeeMeCook
Very creamy homemade ice cream made with toasted pistachios blended into an intense paste and a custard base enriched with cream cheese. The recipe is adapted from Jeni's Splendid Ice Cream at Home.
- Time
- 12 hours 55 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 125 g
- 975 g
- 16 g
- 85 g
- 5 g
- 600 g
- 265 g
- 80 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 2.15 kg before cooking, which is about 135 g per serving.
Steps
Preheat the oven to 350 °F (180 °C) (175 °C (350 °F)). Spread the pistachios on a baking sheet and toast them for 10–12 minutes.
Remove the pistachios from the oven and transfer them to a food processor.
Pulse the pistachios until they form a smooth paste.
Transfer the pistachio paste to a large bowl. Add the softened cream cheese and sea salt, and whisk until well combined. Set aside.
Mix the cornstarch with 4 tbsp of the milk to form a smooth slurry. Set aside.
Pour the remaining milk, heavy cream, sugar, and corn syrup into a saucepan. Bring the mixture to a boil over medium-high heat and boil for 4 minutes.
Remove the saucepan from the heat and add the cornstarch slurry, stirring until incorporated.
Return the saucepan to medium-high heat and cook the mixture until it thickens and coats the back of a spoon.
Gradually pour the hot mixture over the cream cheese and pistachio mixture, whisking continuously until smooth and fully incorporated.
Place the bowl inside another large bowl filled with ice and cold water to cool the base quickly.
Once the mixture is cold, cover it with plastic wrap and refrigerate it overnight.
Pour the chilled cream base into the ice cream maker and churn according to the manufacturer's instructions for 25 minutes.
Add the almond extract and, if desired, some chopped pistachios. Churn for another 5 minutes or until the ice cream is thick and creamy.
Notes
The recipe yields approximately 2 quarts (about 1.9 liters). The source indicates refrigerating the base overnight and using an ice cream maker according to the manufacturer's instructions; it does not specify any additional freezing time after churning.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 310
- Protein
- 5 g
- Carbs
- 28 g
- Fat
- 21 g
- Fiber
- 1 g
Where the calories come from
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