Pista ice cream recipe | Pistachio ice cream recipe | How to make pista ice cream
Pista ice cream recipe aka pistachio ice cream recipe is one of the most beloved and luscious ice cream recipes worldwide during late spring and summer season. It is soft, creamy, nutty, full of flavours and almost impossible to resist. There is no match for this moreish treat during these sunny days for anybody. This is a no cook homemade pistachio ice cream prepared with only four basic ingredients, without using ice cream maker and it gets ready to go to the freezer in just 15 minutes.
Nutrition Facts
Ingredients
Instructions
First take a jar of a grinder and add 1 cup pistachios into it. Close the lid and pulse it once or twice and grind it coarsely and keep ¾th of it aside in a separate bowl. Note: Small chunks of pistachios give nice bite to the ice cream. So, I did not grind it completely.
Add ¼ cup of condensed milk into the jar of the grinder and close the lid. Pulse the rest of the grinded pistachio and condensed milk mixture until it turns into a smooth paste. Keep the paste aside for later use.
Take a large mixing bowl and pour 600ml chilled double cream into it. It is important to take a large bowl for beating the cream because it increases to double of its volume after beating.
Start whipping the cream in low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. Note: Don’t over beat the cream or else the texture of the cream may become little bit grainy.
Add rest of the condensed milk and 1 teaspoon vanilla extract one by one into the whipped cream. Then mix it evenly with a hand mixer in lowest speed. Be delicate at this stage and don’t over mix it.
Add the reserved coarsely ground pistachio into the mixture. Then mix it together carefully with the help of a rubber spatula, without deflating the cream.
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