Looking for a way to beat the heat and indulge in a delightful homemade dessert? Look no further than this vanilla-almond ice cream with cherries and pistachios recipe! So foodies this recipe is perfect for beginners who want to try their hand at ice cream making. It's surprisingly simple, requires minimal ingredients, and the end result is a creamy, flavorful ice cream bursting with juicy cherries and crunchy pistachios.
Vanilla-Almond Ice Cream With Cherries And Pistachios Recipe
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| Vanilla-Almond Ice Cream with Cherries and Pistachios Recipe |
Why This Recipe is Perfect for Beginners
There are many reasons why this Vanilla-Almond Ice Cream with Cherries and Pistachios recipe is ideal for those new to ice cream making:
1) No Ice Cream Maker Needed: This recipe utilizes a custard base that doesn't require an ice cream maker. You can easily churn the ice cream by hand, resulting in a delicious homemade treat without any specialized equipment.
2) Simple Ingredients: The recipe calls for readily available ingredients that you might already have in your pantry. Fresh cherries and pistachios add pops of flavor and texture, but feel free to substitute with other mix-ins you enjoy!
3) Easy to Follow Steps: The recipe is broken down into clear and concise steps, making it easy for beginners to follow along and achieve success.
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Before You Begin
There are a few things to keep in mind before diving into this recipe:
1) Plan Ahead: Since the ice cream needs to chill and churn for several hours, plan to make it ahead of time. Aim to start the recipe at least 6-8 hours before you want to serve it.
2) Gather Your Tools: Make sure you have all the necessary tools on hand, including a medium saucepan, a whisk, a large bowl, an ice bath, an airtight container, and a hand mixer or electric mixer.
3) Temper the Egg Yolks: Tempering is an important step that keeps the egg yolks from scrambling when you mix them with hot liquids. We'll cover the tempering process in detail later in the recipe.
Ingredients Of Vanilla-Almond Ice Cream with Cherries and Pistachios Recipe
Now that you're prepped and ready, let's get started on making this delicious ice cream!
1) 6 large egg yolks
2) 1 ½ cups heavy cream
3) 1 ½ cups whole milk
4) ¾ cup sugar
5) ¾ teaspoon kosher salt
6) 1 vanilla bean, split lengthwise, seeds scraped
7) ½ teaspoon pure almond extract
8) ¾ cup fresh cherries, pitted and halved
9) ¼ cup shelled pistachios, coarsely chopped
Instructions
1. Prepare the Ice Bath: Fill a large bowl with ice water. Set a medium bowl on top of the ice bath. This will help cool down the custard base later.
2. Whisk the Egg Yolks: In the medium bowl sitting on top of the ice bath, whisk the egg yolks until pale yellow and thickened, about 1-2 minutes.
3. Heat the Cream Mixture: In a separate medium saucepan, whisk together the cream, milk, sugar, salt, and vanilla bean seeds. Heat the mixture over medium heat, whisking constantly, until the sugar dissolves completely and the mixture begins to simmer. Do not let it boil.
4. Temper the Egg Yolks: Slowly whisk about half of the hot cream mixture into the beaten egg yolks in a thin stream. This is the tempering step – gradually introducing the hot liquid prevents the egg yolks from cooking too quickly and scrambling. Once incorporated, whisk the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture.
5. Cook the Custard: Cook the custard mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This takes about 12 minutes. Be careful not to let the custard boil, as it can curdle.
6. Strain and Cool the Custard: Remove the saucepan from the heat and stir in the almond extract. Strain the custard base through a fine-mesh sieve into a clean bowl. This removes any cooked egg yolks or vanilla bean pod pieces. Let the custard cool completely at room temperature for about 30 minutes.
7. Chill and Churn the Ice Cream: Once the custard is cool, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilled custard will churn into smoother ice cream.
8. Fold in the Mix-Ins: After the custard has chilled, remove it from the refrigerator and stir it well. Gently fold in the chopped cherries and pistachios with a rubber spatula.
9. Churn the Ice Cream: Pour the custard mixture into a shallow, airtight container. Using a hand mixer or electric mixer fitted with the whisk attachment, churn the mixture until it thickens and reaches a soft-serve consistency. This takes about 3-5 minutes. The ice cream will be slightly soft but should hold its shape.
10. Freeze the Ice Cream: Transfer the churned ice cream to the airtight container and freeze for at least 6 hours, or preferably overnight, for a firmer consistency.
Tips and Tricks
1) For a richer flavor: Substitute half of the whole milk with heavy cream for an even creamier ice cream.
2) Get creative with mix-ins: Don't be limited to cherries and pistachios! Feel free to experiment with other chopped nuts like almonds or walnuts, dried fruit like cranberries or chopped dried apricots, or even chocolate chips for a classic twist.
3) Let the ice cream soften before scooping: Take the ice cream out of the freezer 10-15 minutes before serving to allow it to soften slightly for easier scooping.
4) Store leftovers properly: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Final Thoughts
Well my friends you've just made your very own vanilla-almond ice cream with cherries and pistachios recipe. So foodies this recipe is a fantastic introduction to homemade ice cream and is sure to become a summertime favorite. This ice cream is guaranteed to be loved by all since it is made from simple ingredients, has straightforward steps that are easy to follow, and has an excellent combination of flavors as well as textures. All set to scoop out some of this yummy stuff? Fine, find out where your whisk is kept and let’s prepare ourselves for ice cream churning time.
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