Pistachio Ice Cream Recipe No Eggs
Have you been searching for a delicious and creamy homemade pistachio ice cream recipe without eggs? Look no further! This easy-to-follow recipe will guide you in making the most delightful pistachio ice cream that is perfect for those with an egg allergy or anyone who prefers egg-free desserts. With just a few simple ingredients, you can create a rich and nutty ice cream that will leave your taste buds craving more.
To begin, gather the following ingredients:
- 2 cups shelled pistachios
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- A pinch of salt
Now that you have all the ingredients ready, let’s move on to the instructions:
- Begin by preheating your oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast them for about 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and let them cool.
- In a blender or food processor, grind the toasted pistachios until finely chopped.
- In a medium saucepan, combine the milk, heavy cream, sugar, vanilla extract, almond extract, and salt. Heat the mixture over medium heat, stirring occasionally until it reaches a simmer.
- Remove the saucepan from the heat and add the ground pistachios. Stir well to combine.
- Cover the saucepan and let the mixture steep for about 1 hour at room temperature.
- After the mixture has steeped, strain it through a fine mesh sieve into a clean bowl. Press down on the solids to extract as much flavor as possible.
- Cover the bowl with plastic wrap, making sure it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours, or until firm.
- Serve the pistachio ice cream in bowls or cones and enjoy!
Prep Time: 10 minutes
Yield: Serves 4
This homemade pistachio ice cream recipe is incredibly rich and creamy, with a delightful nutty flavor. It’s the perfect dessert for hot summer days or any time you’re craving a sweet treat. The absence of eggs makes this recipe suitable for those with egg allergies or dietary restrictions. Serve it on its own, or pair it with a warm brownie or sugar cone for a truly indulgent experience. Get ready to fall in love with this egg-free pistachio ice cream!
Nutrition information: Calories per serving – 270, Total fat – 18g, Saturated fat – 8g, Cholesterol – 45mg, Sodium – 50mg, Total carbohydrates – 24g, Dietary fiber – 2g, Sugars – 20g, Protein – 5g
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