Cherry Pistachio Ice Cream

Products Used

Ingredients

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)

Directions

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.

Imperial Sugar Insight

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.

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