While I don’t have a season for eating ice cream. I do have a season for making my own ice cream. For some reason, it’s just not something I usually think about until the days start getting longer and the mercury starts creeping up. But once I get going – WATCH OUT!
I’ve been giving my ice cream maker the exercise it deserves after a long winter of inactivity in the dusty corners of my cabinets. I’ve made three batches of ice cream this past week alone! My freezer is well stocked, at least for a few days (my will power is in the negative numbers these days). So expect more ice cream recipes to come very soon!
And for today, a recipe for Pistachio Dark Chocolate Chip Ice Cream that is to die for. I love pistachio ice cream, and this one rivals any that I’ve had out at ice cream shops (I wouldn’t be a very dutiful food blogger if I didn’t conduct taste testings on a regular basis). You start by grinding the pistachios into a thick paste that eventually gets incorporated into the ice cream base. And this is the key to ensuring that every single bite of this ice cream is loaded with pistachio flavor AND it’s what makes this ice cream a stunning light green color. It was the perfect start to my ice cream making season!
Recipe from Table for Two
Pistachio Dark Chocolate Chip Ice Cream
- For the Pistachio Paste
- 3/4 cups unsalted pistachios, shelled
- 6 tablespoons heavy whipping cream
- For the Ice Cream Base
- 1 1/2 cups half and half
- 1 cup sugar
- 5 egg yolks
- 1 1/2 cups heavy whipping cream
- 1/2 tsp. almond extract
- 1 cup dark chocolate, finely chopped
- Special Equipment
- Ice cream maker
- Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours before you attempt to churn your ice cream.
- Make the pistachio paste. In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. With your food processor running, drizzle the heavy cream through the feed tube and process until a thick paste forms. Set aside.
- Make the ice cream base. In a heavy bottom saucepan over medium heat, warm the half and half and the sugar, stirring occasionally until the sugar is completely dissolved. In a separate bowl, whisk the eggs yolks until they become pale yellow and thicken slightly. Temper the egg yolks by whisking about 1/2 cup of the warm half and half/sugar mixture into the eggs yolks. Then whisk the tempered egg yolks into the saucepan with the remaining half and half/sugar mixture. Cook over medium heat, stirring constantly, until the ice cream base thickens and coats the back of a spoon, about 5 minutes. Remove from the heat. Add the heavy cream, almond extract and the pistachio paste, whisking until the pistachio paste is evenly distributed and there are no more visible clumps.
- Transfer the ice cream base to a clean bowl. Cover with plastic wrap, pushing it all the way down so it touches the surface of the ice cream base to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours (I refrigerated mine overnight).
- Once chilled, pour the ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve (this should take about 20 minutes). Add the dark chocolate and churn for another 2-3 minutes, or until the chocolate is evenly distributed.
- Transfer the ice cream to a freezer-safe container and place in your freezer. The ice cream should become firm in about 4 hours. Enjoy!
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