Cherry Pistachio Ice Cream
- 1 1/2 cups roasted, shelled pistachios, divided
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar, divided
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups frozen sweet cherries, pitted and chopped
- Green or blue food coloring (optional)
- Combine 1 cup pistachios and 1/4 cup sugar in a blender or food processor. Process until finely ground. Roughly chop remaining pistachios and set aside.
- In a medium saucepan over medium heat, combine finely ground pistachios with milk and cream. Heat just until bubbles begin to form around edges of pan, but do not bring to a boil.
- Meanwhile, whisk egg yolks with remaining sugar in a large bowl.
- Add 1 cup of hot liquid to egg yolks, whisking to combine and gently temper egg yolks so they don’t scramble when adding to saucepan.
- Add tempered egg yolk mixture to saucepan and continue to cook over medium heat, stirring frequently, until thick enough to coat back of a spoon, about 5 minutes.
- Remove from heat and stir in vanilla and almond extracts, and food coloring, if using.
- Cool completely, then pour mixture through a fine mesh sieve into a large bowl, pressing against ground pistachios to release as much flavor as possible.
- Transfer ice cream base to fridge to chill for 2-3 hours or overnight until cold.
- Once fully chilled, churn ice cream in an ice cream maker according to manufacturer’s instructions. Add reserved chopped pistachios and cherries during last 1 minute of churning to evenly disperse throughout ice cream.
- Transfer finished ice cream to a freezer-safe container. Freeze for 4-6 hours until hard.
NOTE: You may want to add a tiny amount of food coloring to tint the mixture. If using concentrated gel food coloring, use a toothpick to get a small amount and add a little at a time. The blue will counteract the natural yellow color from the egg yolks and ground pistachios, giving a more natural green hue to ice cream base.
Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.