So this one came to me by accident. I was leafing through the summer issue of the LCBO's Food and Drink magazine and saw the recipe. I'd been thinking of pistachio, but the only credible recipe I could find required pistachio paste which I didn't have and didn't expect to easily get. And also I hadn't yet been satisfied with either of the peach ice creams I tried. So just to make my unexpected dinner party menu even more ridiculous, I figured I should make ice cream for dessert. And this recipe volunteered itself. How could I refuse?
Absolutely wonderful. The peach flavour I had been looking for with the added bonus of pistachios - this one is a winner. And super easy - no custard, no eggs, it all goes together in minutes. And even today, the day after, it was creamy and scoopable with very little iciness. I looked for the recipe on the LCBO website but it's not there so I'm paraphrasing it here:
Peach and Pistachio Ice Cream
Perfectly ripe peaches - enough to make 3 cups, peeled and diced (I used 4-ish large ones but your results may vary)
1 cup sugar
1 cup whipping cream
2 tbsp. corn syrup
1 tsp. vanilla extract
1/2 cup shelled unsalted pistachios, lightly toasted and chopped
In the container of a blender, combine the diced peaches, sugar, cream, corn syrup and vanilla. Blend until smooth. Transfer to a bowl and chill until very cold (I was in a hurry so I jammed it into the freezer for an hour or so).
Dump cold mixture into ice cream maker and churn until just about frozen. Add chopped pistachios and let them churn into the ice cream. Transfer to a container and freeze until firm enough to scoop.
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