I will never buy it again.
Homemade Pistachio Ice Cream with Chocolate Chunks:
1 cup whole milk or half and half well chilled
2 cups heavy cream
3/4 cup sugar
1 1/2 teaspoons almond extract or Amaretto is only Adults eat this
1 teaspoon vanilla
1 cup shelled pistachio's white ones not red
1 cup chocolate chunks or chopped ( a premium brand good grade chocolate like Lindt)
In a medium bowl whisk together the sugar and milk blending around 3 minutes until the sugar is dissolved. Stir in the flavoring and heavy cream. For best result place in a freezer container and freeze for 3 hours before adding to machine. Pour into the ice cream maker and churn for around 25 to 30 minutes. Ice cream is soft. Add the nuts and chocolate to stir in 5 minutes before your ice cream is done, I turn on the timer. Pour into an air tight container with a plastic film cover or an ice cream container with an air tight cover on top and place into the freezer until ready to use. Take it out 10 minutes before serving.
Love Peanut Butter Cups? Try this Peanut Butter Cup Ice Cream recipe, it's the last ice cream I made, click here.+claudia lamascolo Author