Pistachio Ice Cream
- 1/2 cup toasted pistachios
- 1 tbsp cornstarch
- 3 tbsp cream cheese, softened
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 1/2 cup (110g) sugar
- 1/4 tsp salt
Adapted from rotinrice.com
Freeze ice cream bowl for 24 hours. Grind pistachios in a food processor until very fine. In a small bowl, mix cornstarch with 2 tablespoons of milk. In another bowl, beat cream cheese until smooth.
In a medium sized saucepan, combine remaining milk with cream and sugar over medium heat. Bring mixture to a gentle boil, stirring to dissolve sugar, about 2 to 3 minutes. Stir in corn starch mixture until slightly thickened, about 1 minute. Turn off heat.
Ladle ½ cup hot milk mixture into bowl with cream cheese to melt it slightly. Pour cream cheese mixture back into saucepan and whisk till smooth and combined. Add pistachio and salt and stir to combine. Allow mixture to cool. Cover and refrigerate for at least 2 hours.
Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.