Enough is enough! I have gone several months without my beloved Blue Bell Ice Cream. Aside from all the things that they have done wrong; they did one thing right- Ice Cream. I miss my Blue Bell Ice Cream.
That being said, I decided it was time to make some ice cream of my own. I made a very quick research day of it and finally found a lazy way to make Pistachio Almond Ice Cream. Non of my sources are from the internet. Low and behold, I used books. And can you even imagine? I even used old dusty tomes from the 30s and 40s to find something to work with. So, here is the recipe I used and I am guessing that I will use it again.
Simple Ice Cream--No eggs, No cook
2 1/2 cups of whole milk
1 1/2 cups of heavy cream
1 1/2 tsps of almond extract
1 can of sweetened condensed milk
15 drops of green food coloring (optional)
1/2 cup of low salt pistachios (chopped)
Mix first five ingredients until combined.
Pour the mixture into your ice cream maker and start the churn.
After 10mins (or as soon as it starts to thicken) pour in the chopped pistachios. If you put them in too early they just lump at the bottom.
Freeze in freezer containers or eat it right out of the machine. No judgement here.
