Tuesday, May 14, 2013

Roasted Pistachio and White Chocolate Ice Cream

This dirty-dog-ice-cream-obsession is back! In all honesty, it never left. Even though it's only the middle of May, I've probably already made more ice cream than all of last summer. So far: Peanut Butter, Strawberry, Caramelized Almond, and Pumpkin Pie. Let's call it a good thing because it's been (mostly) keeping me out of the custard shops.

A little tiramisu temptation did happen this weekend, but there are no regrets! I figure the money I saved shopping at garage sales and calories burned hopping in and out of the car, I deserved it.

I generally stick to the usual/classic ice cream flavors because they're safe. Not being a huge fan of the fake pistachio so common in desserts, I knew I had to give the real deal a chance. It doesn't end up looking even remotely green and is incomparable to the processed pistachio flavor. In a good way. In fact, the ground pistachios look downright appalling. Don't get nervous! Everything balances out...The appeal is in the flavor, not the color this time.

So much nuttiness, it's almost odd, but my hubby raved about this one. Because he's fairly conservative in his praise, you know it's a gem. The white chocolate gives it just enough sweetness to feel like a dessert.

Roasted Pistachio and White Chocolate Ice Cream
Yield: about 1 quart
Adapted from Jeni's Splendid Ice Creams at Home

1/2 cup shelled pistachios
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) softened cream cheese
1/2 teaspoon sea salt (omit if using salted pistachios)
1 1/4 cups heavy cream
1/2 cup sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup white chocolate chips, chopped if desired

Preheat oven to 350 degrees F.

Spread pistachios out on a small baking sheet and roast in the oven for about 5 minutes, or until they give off a nutty fragrance.

Transfer pistachios to a food processor and process until a smooth paste forms.

In a small bowl, whisk together 2 tablespoons of milk with the cornstarch until no lumps remain.

In a medium heat-proof bowl, whisk together the pistachio, cream cheese, and salt (if using).

Place the remaining milk, heavy cream, sugar, and honey into a large saucepan over medium heat. Bring to a boil and boil for 4 minutes, stirring constantly. Remove from heat and gently whisk in the cornstarch. If the cornstarch has settled in the small bowl, you may have to give it another whisk before pouring it into the hot milk.

Put the saucepan back on medium heat and cook until thickened slightly.

Slowly pour into the bowl holding the pistachio cream, whisking constantly. Whisk in the vanilla extract and allow to cool in the refrigerator until fully chilled, at least a few hours.

Process the cold custard in your ice cream maker according to the manufacturers directions. I have the KitchenAid attachment and usually stir it for 20-25 minutes. When transferring to a freezer container, layer in the white chocolate. Freeze for at least 3-4 hours and allow to soften for a few minutes on the counter before scooping.



  1. Oh wow Loretta, pistachio is my favorite!!! Adding the white chocolate makes me swoon!

    1. I was never a huge fan of the fake pistachio flavor, but I love the actual nut, so I figured this would be awesome. And I did love it!

  2. I never understood the appeal of green food, so I think toasty brown is a huge improvement! :) Whatever the chemical process, toasting and roasting bring out such an intensity of flavor. A bowl of this ice cream with a buttery shortbread cookie sounds like an elegant desert for a summer dinner party. Thanks!

    1. Oooohhh! Great idea with a shortbread cookie. Let me know if you try it!

  3. Oh my, that looks and sounds delicious! I don't have an ice maker, but with these kind of recipes, I think I'd better get myself one.

  4. Hmm not sure if my comment went through. So here it is another time:

    This looks absolutely yummy and makes me want to go and get myself an icecream maker immediately. I don't have one yet, shame on me.
    Thanks for sharing this recipe.

    1. Must have been a glitch in the system! And once you get an ice cream maker, you will wonder why in the world it took you so long :)

      Thanks for your sweet comment!

  5. I truly think I need to try this ice cream I have never had pistachio and white chocolate together, sounds heavenly. Thanks for sharing this recipe with us on foodie friday.

    1. Thanks Diane. I thought it was a pretty good idea myself :) Thanks for hosting!

  6. Delicious ice cream
    I'm definitely going to make it!
    Thanks you so much for sharing it

    1. Thanks Winnie! I hope you love it as much as we did!


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