Jeni's Roasted Pistachio Ice Cream

Ingredients

• 1 cup Shelled pistachios (Some can be reserved and chopped to add at the end, if desired.)
• 4 cup Whole milk (Set aside 4 tbsp to prepare the cornstarch slurry.)
• 2 tbsp Cornstarch (To prepare a slurry with some of the milk.)
• 6 tbsp Cream cheese (Softened.)
• 1 tsp Sea salt
• 2.5 cup Heavy cream
• 1.333 cup Sugar (The original measurement is 1 1/3 cups.)
• 4 tbsp Light corn syrup
• 1 tsp Almond extract (Add during the final stage of churning.)

Steps

1. 1

   Preheat the oven to 350 °F (175 °C). Spread the pistachios on a baking sheet and roast them for 10–12 minutes.

2. 2

   Remove the pistachios from the oven and transfer them to a food processor.

3. 3

   Pulse the pistachios until they form a smooth paste.

4. 4

   Transfer the pistachio paste to a large bowl. Add the softened cream cheese and sea salt, and whisk until thoroughly combined. Set aside.

5. 5

   Mix the cornstarch with 4 tablespoons of the milk until smooth to form a slurry. Set aside.

6. 6

   Pour the remaining milk, cream, sugar, and corn syrup into a saucepan. Bring the mixture to a boil over medium-high heat and boil it for 4 minutes.

7. 7

   Remove the saucepan from the heat and add the cornstarch slurry, stirring until incorporated.

8. 8

   Return the saucepan to medium-high heat and cook the mixture until it thickens and coats the back of a spoon.

9. 9

   Gradually pour the hot mixture over the cream cheese and pistachio mixture, whisking constantly until smooth and well combined.

10. 10

    Place the bowl inside another large bowl filled with ice and cold water to cool the base quickly.

11. 11

    When the mixture is cold, cover it with plastic wrap and refrigerate it overnight.

12. 12

    Pour the chilled base into the ice cream maker and churn it according to the manufacturer's instructions for 25 minutes.

13. 13

    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 specifies 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 per serving

• dessert
• ice cream
• homemade
• vegetarian
• nut-based
• summer
• ice-cream-maker churned