Ingredients
- 140 grams lightly salted pistachios, out of shell
- 1/4 tsp coconut oil
- 360 mL whole milk
- 360 mL heavy cream
- 200 grams granulated sugar
- 75 grams raspberries, halved
Method
- Freeze the bowl of an ice cream maker for 24 hours.
- Using a food processor, combine 3/4 cup of pistacios and coconut oil to make pistachio paste.140 grams lightly salted pistachios out of shell, 1/4 tsp coconut oil
- Combine the milk, cream and sugar in a bowl and whisk together until the sugar is dissolved.360 mL whole milk, 360 mL heavy cream, 200 grams granulated sugar
- Slowly add some of the milk mixture into the pistachio paste to make it thinner. Once the paste is thin enough, pour it back into the milk mixture and whisk until evenly distributed.
- Remove the bowl from the freezer, attach the spinner to the lid and turn on the ice cream maker. Set it to 25 minutes and once it begins spinning, pour in the milk mixture through the hole in the lid. Allow it to churn until it becomes the consistency of soft serve ice cream, about 25 minutes.
- Meanwhile, roughly chop up the last 1/4 cup of pistachios and your raspberries.75 grams raspberries halved
- Turn the ice cream maker off, fold in the chopped pistachios and raspberries, and top with a few extra pistachios and raspberries. Cap it with the lid and freeze it for a few hours or overnight.
Nutrition
Serving: 1gCalories: 295kcalCarbohydrates: 27gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 9gCholesterol: 44mgSodium: 78mgFiber: 2gSugar: 24g