No-Churn Pistachio Ice Cream

If you love pistachios and you love ice cream, have I got a recipe for you! It's actually not my recipe, but it comes from the website Brunch & Batter. It contains only four ingredients (three in my rendering because I didn't add more raw pistachios at the end) and you don't need an ice cream machine. Just whip the heavy cream, then add a can of condensed milk and the pistachio cream or pesto then spread it in a loaf pan and place it in the freezer. That's it! 

I didn't need to use quite so much pistachio cream or paste, but since I had these three jars I had brought back from my last trip to Italy that would be expiring soon, I decided to add them all. Don't be concerned about using something called "pesto" in a dessert. Even if the pesto contains olive oil, salt and pepper, the condensed milk really sweetens the recipe. Moreover, how many of you love salted caramel, or salted chocolate? This is the same idea. Actually, the best pistachio gelato I've ever eaten is salted pistachio gelato from a gelateria in Rome called Otaleg (gelato spelled backwards).

Warning however, this ice cream is VERY rich, so you'll need only one scoop to feel sated. However, for a real Lucullan indulgence, drizzle a little chocolate sauce on top.

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No-Churn Pistachio Ice Cream

From the website: Brunch & Batter

Ingredients:

2 cups (16 ounces, 493 grams) heavy cream cold

1 14 ounce can (396 grams) sweetened condensed milk

¾ cup (220 grams) pistachio paste or butter (I used a total of 320 grams -- a combination of pistachio pesto and pistachio cream just because I had several jars that would be expiring soon. You don't need to add that much.)

⅓ cup (36 grams) chopped pistachios raw, shelled (My pistachio pesto had small pieces of pistachio in it, so I didn't add this)

Directions:

In a stand mixer fitted with a whisk attachment (or a handheld mixer), beat the heavy cream on high speed until stiff peaks form (peaks hold their shape when the beater is lifted).

Add the condensed milk, and beat on medium- high until combined.

Add the pistachio paste and beat on low speed until fully combined.

Fold in the chopped pistachios (reserve some for the top). Pour into a 9x5 loaf pan or another 8-cup container. Cover with plastic wrap or lid and freeze for at least 6 hours or overnight. Serve immediately from the freezer.