NO-CHURN PISTACHIO ICE CREAM AS MADE BY DANI SMITH RECIPE BY TASTY

No-Churn Pistachio Ice Cream As Made By Dani Smith Recipe by Tasty image

Provided by Dani Smith

Time 6h35m

Yield 6 servings

Number Of Ingredients 9

2 cups shelled pistachios
3 cups hot water
1 can sweetened condensed milk, room temperature
1 tablespoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 drop green gel food coloring
2 cups heavy cream, cold
¾ cup pistachio, divided, chopped

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!

Nutrition Facts : Calories 926 calories, Carbohydrate 59 grams, Fat 75 grams, Fiber 7 grams, Protein 23 grams, Sugar 44 grams