Rebecca McCright Recipe

Pistachio Ice Cream

By Rebecca McCright RebeccaM


Recipe Rating:
 1 Rating
Serves:
1 or several...makes 4 quarts
Prep Time:
Cook Time:
Cooking Method:
No-Cook or Other

Rebecca's Story

This is rich! If you prefer, you can omit a can of sweetened condensed milk or reduce the amount of half-and-half.

Ingredients

1 1/2 c
shelled pistachios
2 c
milk
1 qt
half and half
2 can(s)
sweetened condensed milk
1 box
pistachio pudding
milk
1 box
rock salt
10 lb
ice

Directions Step-By-Step

1
Finely chop pistachios in a food processor. Combine 2 cups milk and chopped pistachios in a saucepan. Slowly bring to a boil, stirring frequently. Remove from heat. Allow to cool, then chill in fridge for 2 hours.
2
Remove nut and milk mixture to a mixing bowl. Combine half-and-half, sweetened condensed milk, and pudding. Stir well, trying not to allow lump of pudding to remain.
3
Pour mixture into the bucket of ice cream freezer. Fill bucket to fill line with milk. Insert dasher and put the lid on the bucket.
4
Place the bucket in ice "tub." Attach the motor and plug in. Alternately add ice and rock salt around the bucket. I recommend using crushed and a heavy hand with the salt. This will give the ice cream a creamier consistency. The ice cream is finished when the motor can no longer move the dasher in the bucket. Remove any leftover ice cream to a separate container to put in your freezer. Do not put ice cream bucket in freezer.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids