Jeni's Roasted Pistachio Ice Cream
Adapted from Jeni's Splendid Ice Creams at Home
Makes 1 quart
- 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)
- 2 cups whole milk
- 1 tablespoon cornstarch
- 1-1/2 ounces (3 tablespoons) cream cheese
- 1/2 teaspoon fine sea salt
- 1-1/4 cups heavy cream
- 2/3 cups sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon almond extract
Step 1: Pre-heat your oven to 350 degrees 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.
Step 2: Remove from the oven and pulverize in a food processor until the pistachios become a smooth paste. This may take awhile depending on how powerful your food processor is.
Step 3: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry and set aside.
Step 4: In a medium bowl, whisk together the cream cheese, pistachio paste, and salt until smooth.
Step 5: Fill a large bowl with ice and water and set aside.
Step 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 mix in the cornstarch slurry.
Step 7: Bring the mixture back to a boil over medium heat and cook, stirring with a heat proof spatula, until slightly thickened (about 1 minute). Remove from heat.
Step 8: Gradually whisk the hot milk mixture into the pistachio cream cheese mixture. Whisk until smooth.
Step 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.
Step 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.
Step 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.
Step 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 the surface, and seal with an airtight lid. Place in the coldest part of your freezer, and freeze for at least 4 hour.