Pistachio Ice Cream
 
 
Ingredients
  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 ¼ cups heavy cream
  • ⅔ cup sugar
  • 2 tbsp. light corn syrup
  • ¼ tsp. kosher salt
  • 3 tbsp. cream cheese, softened
  • ¼ cup pistachio paste
Instructions
  1. In one small bowl, wisk together ¼ cup of milk and the cornstartch
  2. Place the 3 tablespoons of cream cheese in a bowl and set aside.
  3. Open plastic bag with edges folded over set over a large bowl filled with ice (the ice should melt a bit during the cooking. you can add a bit of water to it later if it isn't ice bath ready by the time you are ready to cool your ice cream)
  4. In a 4-quart sauce pan (at least - believe me I made this mistake and it was a hassle trying to switch pots in the middle of everything...pictures to follow...) Add the remaining milk, heavy cream, sugar, salt and pistachio paste and wisk together until somewhat incorporated (it should turn a very faint green - the color shows up more during the cooking process)
  5. minute timer ready to go
  6. Over medium high heat, cook the mixture until it comes to a rolling boil. Boil for exactly 4 minutes.
  7. Pour in the cornstarch slurry and mix well. Bring back to a boil and cook for 2 more minutes then remove from heat.
  8. With your small measuring cup, scoop out about ¼ cup or more of the hot mixture and pour into the cream cheese bowl. Mix very well and then pour it back into the main pot. Stir well until thick.
  9. Pour the hot cream into the plastic bag over the ice bath. Let sit for at least 30 minutes or until completely cold. If you don't want to freeze right away, you can also put the plastic bag in your fridge for up to 3 days.
  10. Freeze according to your ice cream makers instructions (I do it for about 25 minutes)
Recipe by A Sue Chef at https://www.asuechef.com/pistachio-ice-cream/