3/4 cup pistachios, shelled
2/3 cup sugar
2/3 cup brown sugar
1-1/2 cup whole milk
1-1/2 cup heavy cream
2 TB honey
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs, or equivalent egg beaters
pinch of salt
Preheat the oven to 350 degrees. After shelling the pistachios, place on a baking sheet and roast for about 10 to 12 minutes. Cool, then pulverize them in a food processor into tiny pieces.
Combine all ingredients except pistachios with a hand mixer. Then stir in pistachios. Chill in the refrigerator then make according to your ice cream freezer instructions. Store in an airtight container and cover with wax paper to prevent freezer burn. Freeze in the coldest part of your freezer for at least four hours.
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