HONEY PISTACHIO ICE CREAM
1 cup whole milk
2 cups heavy cream
1/2 cup honey
1/4 cup granulated sugar
1 tablespoon vanilla paste, or pure vanilla extract
1/4 teaspoon salt
1 cup roasted and salted pistachios
In a large bowl, whisk together the whole milk, heavy cream, honey, granulated sugar, vanilla, and salt.
Add the roasted pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add the crushed pistachios to the bowl.
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions for proper use. Churn the mixture for 35 to 40 minutes.
Transfer to a freezer-safe container and freeze for at least 4 hours before serving.
Scoop and serve.
Recipe and Photo Created By: The Spruce Eats
LOCAL INGREDIENTS: HONEY PISTACHIO ICE CREAM
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Utah grown pistachios are available from November – March based on annual harvest.