Pistachio, Ginger and Black Pepper No Churn Ice Cream

by Laura Biscaro

You'll need

  • 100 g Pistachios, shelled and salted (if you're using unsalted, just add about 1/2 tsp of salt to the mixture)
  • 395g (1 can) Condensed milk
  • 2 cups Heavy cream
  • 1/2 tsp Ground black pepper
  • thumb sized knob ginger, grated

Here's how

  1. Make a paste by blending the pistachios in a food processor. This process can take anywhere between 20 to 30 minutes, depending on how strong/fast your food processor is.
  2. Into a bowl, add your pistachio paste, condensed milk, grated ginger and black pepper. Give it all a good whisk until incorporated (by the way, if you want to add any booze to it, now is the time. A couple tablespoons would be a good amount).
  3. Into a bowl of a standing mixer, pour in the heavy cream and whisk it until stiff peaks form. Add about a third of it to the condensed milk, and mix it thoroughly to loosen the mixture. Then fold the rest very gently. I suggest giving it a taste and see if you want more ginger or pepper, just use the amount I shared as a guide
  4. Pour the mixture into a loaf pan, or any other container of choice, and freeze it for a minimum of 4 hours, or even overnight, until completely set.
  5. Scoop it out and serve with some more pistachios on top! It can melt fairly quickly, though, so serve immediately.

About the Author

Laura Biscaro

21 years old, chef apprentice, pastry lover, hopeless baker, sugar addict, coffee enthusiast and assumed chocoholic. Welcome to my little world of vices.

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