How to make pistachio ice cream
January 18, 2013
If you are a regular reader you will be aware that I steer clear of processed products with additives. My children are growing up fast and are on the constant look out for “treats”. I decided to bite the bullet and purchase an ice cream machine last year to make sorbets, frozen yoghurt and ice cream free from additives. I am really pleased that I did as I was unable to find a version in the stores that was not full of rubbish.
As part of the discovery of this new appliance I have been playing around with different flavour combinations. This is one of those and it is an absolute delight. I can not eat anything that has milk in it but I scooped LOTS of tiny little bits of this off the spoon. I couldn’t stop!
At the top of my “Recipe To Do List” is a dairy free ice cream recipe so that I can enjoy it too.
This recipe is adapted from a vanilla bean recipe in the Cuisinart ICE-30A Series booklet.
Note: If you do not have an ice cream machine you can still make this recipe. Simply add the chilled mixture to a container with a lid and place in the freezer. Remove every couple of hours and mix around with a fork to break up the crystals forming and make the mixture smooth. Return to the freezer and repeat a few times.
The ice cream does tend to harden more than the store purchased variety so remove from freezer 5- 10 minutes prior to serving to make it easier to scoop.
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