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

PISTACHIO ICE CREAM

Steps:

• Beat together yolks, sugar, and water in a metal bowl set over a saucepan of simmering water with a hand-held electric mixer at high speed until thick, pale, and registers 140°F on thermometer. Continue beating over simmering water, maintaining 140°F, 3 minutes more.
• Remove bowl from heat and gradually add pistachio paste, beating until incorporated. Chill until cold, about 15 minutes.
• Beat cream with cleaned beaters until it just holds stiff peaks. Stir one third of cream into pistachio base to lighten, then fold in remaining cream gently but thoroughly. Scrape into an airtight container and freeze until firm, about 4 hours.

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!