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1. In a medium saucepan set over medium-low heat, combine the milk, cream,
¼ cup of the sugar, and salt. Whisk to combine and bring the mixture just to
a boil.
2. While the milk/cream mixture is heating, combine the yolks and ¼ cup of the
sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat
until mixture is pale and thick.
3. In the bowl of a food processor fitted with the chopping blade, combine the
pistachios with the remaining 2 tablespoons sugar. Pulse to roughly chop the
nuts and set aside.
4. Once the milk/cream mixture has just come to a boil, whisk about
hot mixture into the yolk/sugar mixture. Add another
return the combined mixture to the saucepan. Using a wooden spoon, stir the
mixture constantly over low heat until it thickens slightly and coats the back
of the spoon. This mixture must NOT boil or the yolks will overcook – the pro-
cess should only take a few minutes.
5. Pour the mixture through a fine mesh strainer into a medium bowl. Stir in the
chopped pistachios and the almond extract. Let the base come to room tem-
perature. Then cover and refrigerate at least 2 hours, or overnight.
6. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the ice cream to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional analysis per serving (based on ½ cup):
Calories 358 (61% from fat) • carb. 29g • pro. 7g • fat 25g • sat. fat 12g
• chol. 152mg • sod. 66mg • calc. 103mg • fiber g
COFFEE ICE CREAM
For a richer coffee flavor, use instant espresso.
Makes about 3½ cups (seven ½-cup servings)
¾
cup whole milk
cup granulated sugar
∕
2
3
2
tablespoons instant coffee or espresso
Small pinch kosher salt
1½
1
1. In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, espresso powder and salt until the sugar and espresso
are dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream
and vanilla extract. Cover and refrigerate for at least 2 hours, or overnight.
Stir again before churning.
2. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the ice cream to an airtight container and place
of the
1
/ 3
in freezer for about 2 hours. Remove from freezer about 15 minutes before
of the mixture and
1
/ 3
serving.
A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very
well before freezing to avoid any clumps in the final product. If you can only
find large cans of coconut milk, make sure to stir the contents of the can before
using what you need (round up to 22 ounces).
Makes about 3½ cups (seven ½-cup servings)
½
½
¼
4
1
1. Using a blender or in a bowl with an immersion blender on low speed, mix
all ingredients together until very smooth with no clumps.
2. Cover and refrigerate 2 hours, or overnight. Whisk mixture again before
churning.
3. T urn the machine ON, pour mixture into the freezer bowl and let mix until
9
cups heavy cream
teaspoon pure vanilla extract
Nutritional information per serving (based on ½ cup):
Calories 265 (65% from fat) • carb. 21g • pro. 1g • fat 18g • sat. fat 13g
• chol. 72 mg • sod. 33mg • calc. 32mg • fiber 0g
CHOCOLATE-COCONUT ICE CREAM
cup cocoa powder, sifted
cup granulated sugar
cup packed light brown sugar
Pinch kosher salt
small cans (5.46 ounces each) coconut milk (do not use "lite")
teaspoon pure vanilla extract
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