No-churn pistachio ice cream as made by dani smith

Step 1

Make the pistachio paste: Add the pistachios to a medium heatproof bowl and pour in the hot water. Cover with a kitchen towel and let sit for 10–15 minutes. Drain, then use the towel or your hands to gently rub the purple skin away from the pistachios and discard.

Step 2

Transfer the pistachios to a food processor and process into a paste, stopping and scraping down the sides of the bowl as needed, about 5 minutes. Store any leftover pistachio paste in an airtight container in the refrigerator for up to 2 weeks.

Step 3

Make the ice cream: In a large bowl, combine the sweetened condensed milk, 2 tablespoons pistachio paste, the vanilla, cinnamon, salt, and green food coloring and whisk to combine.

Step 4

In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer), whip the heavy cream on medium-high speed until stiff peaks form, 7-8 minutes. Tip: Chill the bowl of the mixer in the freezer for a couple minutes to get cold before adding the cream. This will help the cream whip up more quickly.

Step 5

Gently fold the condensed milk mixture into the whipped cream with a rubber spatula until well combined. Add the chopped pistachios and gently fold to incorporate.

Step 6

Transfer the ice cream to a 9 x 5-inch loaf pan. Sprinkle more chopped pistachios over the top. Freeze for at least 6 hours, preferably overnight until completely frozen.

Step 7

Scoop and serve.

Step 8

Enjoy!