All you need is a blender. And food processor.
Pistachio & Orange Water No-Churn Ice Cream
Chef Stephanie Banyas
1 quart
30 minutes
6 hours
American
Dessert
Yes, you do need corn syrup for this to come out right. It's not the same as HFCS; think of it more like a thick sugar gel.
Ingredients
1 cup lightly salted shelled pistachios
2 cups heavy whipping cream
1 cup sweetened condensed milk
½ cup milk
3 tbsp corn syrup
1 tsp pure vanilla extract
1 tsp orange flower water
Zest of half an orange
Directions
Add the pistachios to a food processor and process until a smooth butter forms, stopping and scraping several times.
Scrape finished pistachio butter into a bowl.
Process heavy cream in a blender (yes, you can do it this way!) until soft peaks form, 20-30 seconds.
Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 more seconds.
Using a rubber spatula, add/stir in condensed milk, whole milk, corn syrup, sugar, pistachio butter, vanilla, and salt.
Process until thoroughly combined (about 20 seconds) scraping down sides of blender jar as needed.
Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture.
Freeze until firm, at least 6 hours. Serve.