Smoked Pistachio Ice Cream

Indulge in this unique balance of nutty, smoky, and sweet goodness of homemade Smoked Pistachio Ice Cream. Perfect for summer days or as a sophisticated treat after dinner, this pistachio ice cream is surprisingly simple to make and incredibly satisfying. Your taste buds will thank you for this delightful and refreshing treat!

Ingredients:

• 1 cup Scott’s Smoked Salt & Pepper pistachios, shelled
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a food processor, finely grind the pistachios with 1/4 cup of sugar.
2. In a saucepan, combine the ground pistachio mixture, heavy cream, and milk. Heat over medium heat until just simmering.
3. In a bowl, whisk the egg yolks with the remaining 1/2 cup sugar until pale and thick.
4. Slowly pour the hot pistachio mixture into the egg yolk mixture, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids.
7. Cool the mixture to room temperature, then refrigerate until completely chilled.
8. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
9. Transfer the ice cream to a container and freeze until firm, about 2 hours.