The spring seems to be the most vibrant and animated one I’ve ever seen.
I’ve roasted things in myriad flavors, brewed iced coffee, and picked flowers from the garden.
I only wish all that was true.
It’s been rainy, cold, and full of bitters… The non-alcoholic kind.
Luckily, the weather has been improving. We’ve had a good run with soup and more soup this winter. But I’m confident the temperatures will rise and grass will turn green and the flowers will start to bloom. So I think it’s time to swap hot and hearty for cool and creamy.
What to eat now: Spring Ice Cream.
(This is my dog’s “I’ll just wait here impatiently bothering you while you take photos of food” face.)
Ice cream is around all year, but now is the time when it really begins to shine. Pistachios play the starring role, here. Yeah, they’re gorgeous.
Next, we use buttermilk. (Confession: I love all things buttermilk.)
This recipe is completely foolproof and perfect for the culinary-challenged among us.
The only thing better than homemade ice cream with a perfectly creamy texture and rich taste? Pistachio buttermilk homemade ice cream with a perfectly creamy texture and insanely rich taste.
You’re welcome.
Pistachio Buttermilk Ice Cream
INGREDIENTS:
1 1/2 cups buttermilk
3/4 cup heavy cream
1/2 cup skim milk
3/4 cup sugar
1 teaspoon pure vanilla extract
1 cup unshelled pistachios, chopped
1/4 teaspoon sea salt
4 egg yolks
PREPARATION:
Heat buttermilk, heavy cream, milk, sugar, and vanilla in a medium sauce pan over medium-high heat until almost boiling. Remove from heat and immediately add pistachios. Whisk in
salt and return mixture to medium heat.
Whisk egg yolks in a bowl. When the milk is hot again slowly pour a quarter cup of it at a time into the egg yolks, whisking constantly. Continue doing this up to about a cup until the egg yolks are warm and tempered.
Whisk this egg mixture back into the milk on the heat, adding it slowly and stirring constantly over medium heat until thickened.
Remove mixture from heat and chill thoroughly, about three hours. Churn in an ice cream maker according to the manufacturers instructions.
Once done, transfer to a loaf pan and freeze for 30 minutes. Serve and enjoy!
Tagged: blogging, dessert, food, gluten-free, ice cream, milk, no bake, nuts, recipes, sweet
