Gluten-freeVegetarian Ice Cream
Pistachio Ice Cream
A pistachio-style ice cream with almond extract and a cream cheese base.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese, softened | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | almond extract | |
| 180 ml | ¾ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| green food colouring (optional) | |||
| 30 g | ¼ cup | pistachios (shells removed, chopped) |
Ingredients
Method
- Microwave the cream cheese in a large bowl for 10 seconds. Add the sugar and almond extract and beat with a whisk or spatula for about a minute, until it looks like frosting.
- Slowly stir in the double cream, milk and optional food colouring until the sugar has dissolved.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the pistachios to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 353 kcal
- Fat
- 27 g
- of which saturates
- 15 g
- Carbohydrate
- 22 g
- of which sugars
- 21 g
- Fibre
- 0.8 g
- Protein
- 4.4 g
- Sodium
- 50 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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