You can use any ice cream base recipe and add in our pistachio butter to make authentic pistachio ice cream! We used Jeni’s basic ice cream base recipe from @Saveur magazine. Source: https://www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base/. Once the ice cream is made, pour it into silicone ice cream molds and freeze overnight!
INGREDIENTS (Using Peppertux Farms Unsweetened Pistachio Butter)
- 2 cups milk
- 1 1⁄4 cups heavy cream
- 2⁄3 cup sugar
- 1⁄4 tsp salt
- 4 tsp cornstarch
- 2 tbsp light corn syrup
- 3 tbsp cream cheese, softened
- 3/4 cup Peppertux Farms Unsweetened Pistachio Butter
- 1/2 cup dark chocolate chips
OR
INGREDIENTS (Using Peppertux Farms Original Pistachio Butter)
- 2 cups milk
- 1 1⁄4 cups heavy cream
- 1/2 cup sugar
- 1⁄4 tsp salt
- 4 tsp cornstarch
- 2 tbsp light corn syrup
- 3 tbsp cream cheese, softened
- 3/4 cup Peppertux Farms Original Pistachio Butter
- 1/2 cup dark chocolate chips
INSTRUCTIONS
- In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside.
- In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes.
- Stir in slurry, and return to a boil and cook, stirring, until thickened, about 2 minutes.
- Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture and add Peppertux Farms pistachio butter, stirring until all ingredients are mixed well.
- Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. OR, put sealed ice cream in the refrigerator overnight.
- Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to silicone ice cream molds and freeze overnight.
- On the next day, melt dark chocolate chips in a microwave or over boiling water and cool for 5 minutes. Put chocolate in a deep container or mason jar and dip ice cream bars into the melted chocolate. Enjoy!