* no ice cream maker required
Yesterday I made this
pistachio ice cream (you can get creative and make whatever kind you want, next time I think I'll make it with pecans and top with caramel sauce):
- 2 cups heavy whipping cream (I used half and half)
- 1 (14 oz.) can sweetened condensed milk
- about 1 cup shelled pistachios (we crushed them using our mortar and pestle)
Using your mixer, blend the cream and condensed milk until peaks form (since I used half and half, it got really frothy, I will use cream next time, there just wasn't any cream when I wanted it, so I did my best)...then gently stir in the crushed pistachios and freeze for at least 3 hours. Serve scoops sprinkled with more crushed pistachios a top. ♥ I used roasted and salted pistachios. That cold sweet and salty treat hit the spot last night...perfect for a hot summer evening!
2 comments:
Yum Yum Yum! I LOVE pistachios so much. Thanks for sharing this easy-peasy recipe!
This sounds delicious! Can't wait to try it!
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