Cherry Pistachio ice cream is the quintessential flavor pairing. Not only do you start with a delicious, creamy vanilla, almond-base, you also end up with a crunchy surprise in the form of slightly salty pistachios with tangy fresh cherries.
Ingredients
2⅓ cups whole milk, well chilled
2 cups heavy cream
1 cup granulated sugar , well chilled
1-1/2 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup shelled pistachios, roughly chopped (use plain or lightly salted -- do not use red pistachios)
1 cup fresh cherries, pitted, then mashed
Instructions
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream, and vanilla and almond extracts.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
During the last 5 minutes of freezing, add the pistachios and then the mashed cherries along with the juices.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Recipe by A Day in the Bite at https://www.adayinthebite.com/cherry-pistachio-ice-cream/