Turkish · Dessert
Pistachio Milk Ice Cream
A lightened Turkish-leaning take on pistachio milk ice cream, built no-churn from skim milk, a touch of condensed milk and softly whipped cream so it still carries real body without the usual cream-heavy base, finished with toasted ground pistachio and a whisper of cardamom.
$1
15 minsPrep
2 minsCook
377 minsTotal
EasyLevel
Nutrition per serving
246Calories
6.4gProtein
16.8gFat
18.1gCarbs
15.4gSugar
1.4gFiber
59mgSodium
35mgChol
7.6gSat Fat
314mgPotassium
158mgCalcium
0.6mgIron
0.4mcgVitamin B12
1.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Italian Moscato d'Asti
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the ground pistachio lightly in a dry pan for 1-2 minutes until fragrant, then cool completely.
2
In a bowl, whip the heavy cream with a hand mixer to soft peaks - it should hold a floppy peak but still look glossy.
3
In a separate bowl, whisk together the skim milk, condensed milk, toasted ground pistachio, cardamom, vanilla extract and the optional drop of food colouring until fully combined.
4
Gently fold the whipped cream through the pistachio-milk mixture in three additions, keeping as much air in as possible - do not stir hard or you'll knock it flat.
5
Pour into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed onto the surface.
6
Freeze for at least 6 hours or until fully set, ideally overnight.
7
Scoop into two bowls, two scoops each, and scatter the chopped pistachio garnish over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g skim milk
- 1.4 oz40g condensed milk
- 1.4 oz40g whipped to soft peaks heavy cream
- 0.6 oz18g finely ground, toasted pistachio
- 0 oz1g ground cardamom
- 0.1 oz2g vanilla extract
- 0 oz1g a small drop, optional green tint food colouring
- 0.2 oz6g roughly chopped pistachio
