Roasted Pistachio Ice Cream

I am not exaggerating when I say that this is the best ice cream I have ever made. And it is also, quite possibly, the best that I have EVER eaten. Seriously. I just ate another dish of it to confirm that it's true. And it is. This ice cream is so amazingly delicious that I don't have enough adjectives. Just hurry up and make it yourself and tell me if you agree with my assessment!

Start by roasting the pistachios. This gives the ice cream incredible depth of flavor so don't skip this step! Spread the pistachios out on a baking sheet

and toast for 10-12 minutes. They'll get really fragrant and just start to brown. That's when they're perfect. Now transfer them to the bowl of a food processor and grind away until the nuts turn into a paste. This will take a few minutes, so don't be alarmed if it's not immediate. Here's what you're looking for:

Scrape the paste into a large measuring cup or batter bowl (you'll store the ice cream batter in this dish overnight, so be sure it's big enough) and add the cream cheese.

Now in a small bowl, combine the cornstarch and 2 tablespoons of the milk

and whisk until smooth. In a large saucepan, combine the remaining milk, cream,

sugar and corn syrup.

Over medium high heat, bring this mixture to a rolling boil and boil for 4 minutes.

Remove from the heat and gradually add the cornstarch mixture (whisk it again so be sure it's all dissolved).

Stirring constantly, bring the mixture back to a boil over medium high heat and boil for 1 minute or until slightly thickened.

Now add a couple of ladles-full of the cream mixture to the pistachio/cream cheese

and whisk until combine. Continue to gradually add the cream mixture, whisking constantly. Cover the bowl and refrigerate overnight.

When you're ready to make the ice cream, remove the batter from the fridge and give it a good stir. Pour the batter into the ice cream maker

and once it is churning, add the almond extract.

Continue to churn until the ice cream is at the soft serve stage. Transfer to a freezer safe container and then press parchment paper down onto the surface of the ice cream.

Freeze until firm, about 4 hours. I hope you can wait that long. It is well worth it.

You can garnish this with chopped pistachios. I may or may not be planning to make hot fudge tomorrow to pour over this ice cream...

One year ago: Poppyseed Cake
Two years ago: Basmati Rice and Chicken Salad
Three years ago: Canteloupe Sorbet
Four years ago: Shrimp and Vegetable Stir Fry

Find more inspiration at Inspiration Monday, Mouthwatering Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Tasty Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Roasted Pistachio Ice Cream

1/2 cup shelled pistachios
2 cups whole milk
1 Tbsp. + 1 tsp. cornstarch
1 1/2 ounces cream cheese, softened (reduced fat is fine)
1/2 tsp. salt
1 1/2 cups heavy cream
2/3 cup sugar
2 Tbsp. light corn syrup
1/2 tsp. almond extract

Spread the pistachios out on a small baking sheet and toast at 350 for 10-12 minutes, until fragrant and just starting to brown. Remove from the oven and grind in a food processor until the nuts form a smooth paste.

Whisk the cream cheese, pistachio paste and salt in a large measuring cup or batter bowl until smooth. Set aside.

In a small bowl, combine 2 Tbsp. of the milk and the cornstarch and whisk until smooth. Set aside.

Combine the remaining milk, cream, sugar and corn syrup in a large saucepan and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat and gradually add the cornstarch mixture. Return this mixture to a boil, stirring constantly, until slightly thickened, about 1 minute.

Whisk about 2 ladles-full of the cream mixture into the pistachio/cream cheese mixture. Continue to add the cream mixture gradually to the pistachio mixture, whisking constantly. Cover and refrigerate overnight.

Remove from the refrigerator and stir well. Pour into the ice cream machine and then add almond extract. Churn the ice cream until thick, soft serve stage. Pack the ice cream into a freezer safe container and place parchment paper on top. Freeze until firm, about 4 hours. Makes 1 quart.

Recipe Source: Adapted from Jeni's Splendid Ice Creams at Home