Pistachio Ice Cream
★★★★★ 1 vote5
1 1/2 cshelled pistachios
1 qthalf and half
2 can(s)sweetened condensed milk
1 boxpistachio pudding
1 boxrock salt
How to Make Pistachio Ice Cream
- 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.
- 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.
- 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.
- 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.