Author Notes
A dairy-free, Indian- or middle-eastern- tinged revamp of pistachio ice cream. With chocolate, because, come on. Chocolate. —wenderzz
Ingredients
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1 1/2 cups
shelled, unsalted pistachios
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Filtered water to cover, for soaking
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1
3.5 oz. can coconut milk
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1/4 cup plus 2 tablespoons
sugar
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1/4 cup
honey (or agave nectar if you are vegan)
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2 tablespoons
light corn syrup
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3/4 teaspoon
ground cardamom
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1/2 teaspoon
vanilla extract
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2 teaspoons
cognac (optional)
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1/2 cup
chopped dark chocolate or dark chocolate chips
Directions
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Soak pistachios in filtered water overnight. Drain and rinse. Optional: peel off the dark skins to get a better color and texture. This is a tedious step, and I don't think the end product would suffer too much if you skipped it.
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Place the soaked pistachios and coconut milk in blender; process until smooth (taking breaks to scrape down the sides and blend again if you have a less-than-high-powered blender like mine).
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Bring the pistachio milk, sugar, honey and corn syrup to a simmer in saucepan over medium heat. Remove from heat, stir in cardamom, vanilla extract, and cognac and set aside to cool. Strain through a sieve.
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Cover and chill mixture in refrigerator for 2-3 hours or overnight.
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Process ice cream as per manufacturer’s instructions. In the last minute of processing, add in chocolate. Cover and freeze.
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