Mouth-Watering Roasted Pistachio Ice-Cream Recipe

Using roasted, salted Pistachios-and lots of them-makes this Roasted Pistachio Ice Cream irresistible.

Yummy Roasted Pistachio Ice Cream

INGREDIENTS

• 1/2 teaspoon almond extract
• 2 cups whole milk
• 2/3 cups sugar
• 1 - 1/2 ounces (3 tablespoons) cream cheese
• 1 - 1/4 cups heavy cream
• 2 tablespoons light corn syrup
• 1/2 cup shelled unsalted Pistachio (plus 1/4 - 1/2 cup more if you want to mix in whole or chopped pistachios with your ice cream)
• 1 tablespoon cornstarch
• 1/2 teaspoon fine sea salt

INSTRUCTIONS

1. Pre-heat your oven to 350°F. Spread the 1/2 cup Pistachios out on a small baking sheet and toast in the oven for 10-12 minutes until fragrant and just starting to brown.
2. Remove from the oven and pulverize in a food processor until the Pictachios become a smooth paste. This may take a while depending on how powerful your processor is.
3. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry and set aside.
4. In a medium bowl, whisk together the cream cheese, pistachio paste, and salt until smooth.
5. Fill a large bowl with ice and water and set aside.
6. In a 4 quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat, and allow to boil for 4 minutes. Remove from heat and gradually min in the cornstarch slurry.
7. Bring the mixture back to a boil over medium heat and cook, stirring with a hear proof spatula, until slightly thickened (about 1 minute).
8. Gradually whisk the hot milk mixture into the pistachio cream cheese mixture. Whisk until smooth.
9. Pour the mixture into a 1 gallon ziploc freezer bag. Submerge the freezer bag in the ice bath. Let stand, adding more ice if necessary, until cold (about 30 minutes). Alternatively, you can place your mixture in a bowl and place in an ice bath.
10. Pour the ice cream base into the frozen canister and turn on the machine. If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.
11. Pour the almond extract into the opening at the top of the machine, and continue to spin until the ice cream is thick and creamy.
12. Pack the ice cream into a storage container, layering it with pistachios (if using) as you go. Press a sheet of parchment directly against surface, and seal with an airtight lid. Place in the coldest part of your freezer, and freeze for at least 4 hour