Pistachio Ice Cream

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

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

The Cook

Rebecca McCright Recipe
Well Seasoned
Kerrville, TX (pop. 22,347)
RebeccaM
Member Since Jul 2010
Rebecca's notes for this recipe:
This is rich! If you prefer, you can omit a can of sweetened condensed milk or reduce the amount of half-and-half.
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Directions

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.
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