Pistachio Chip Ice Cream (No Churn) | Dubai Chocolate Inspired | Food Wishes

Hello, this is Chef John from
FoodWishes.com

With pistachio chip ice cream!

That's right, thanks to the viral
sensation that is the Dubai Chocolate Bar

The pistachio is finally getting the
attention it deserves, and it's currently

Blowing up on the internet in all kinds
of different recipes.

And in this one, I'm going to show you how
to do a no-churn, super simple

Pistachio ice cream that's just as good as
the real stuff.

And to get started, we're going to add
some milk and sugar to a saucepan

Since besides showing you how to make a
no-churn ice cream, I'm going to show

You how to make one
without sweetened condensed milk

Which is usually
the key to these recipes.

But what we're going
to do instead is stir that

Sugar and milk together
over medium-high heat.

And then wait for it to come to a boil.

And once it does, we'll give it another
whisking.

And then we'll let this mixture cook for
three minutes.

At which point, believe it or not,
it's going to be done.

Oh, and whenever I have
a pot or pan on the stove,

It's almost impossible
for me not to stir it.

But fair warning, when
you stir a dairy-based syrup

Like this, it loves to
boil up, so be careful.

Because if that boils
over and makes a big mess

I'm the one that's
going to get blamed.

So maybe don't even whisk it, since it
probably doesn't need it.

But either way, once it has boiled
for three minutes

We will remove that from the heat

And carefully transfer it into
a mixing bowl, where we will

Let it cool down to room temp,
or very close to room temp

Before we try to mix in our pistachio
butter.

Okay, so we'll let that sit and cool.

And then regarding
the pistachio component,

I have good news, bad
news, and good news.

Alright, the good news is this is easy
to find, and it's usually right next to

The peanut, almond, and cashew butter
in the store.

But the bad news is
it's kind of expensive

Like twice as much as peanut butter.

But the good news is we don't need much.

Okay, I'm only going to measure out a
third of a cup for this recipe.

And yes, if you have a good blender,
you can make your own pistachio butter,

Since it's nothing more than ground
pistachio.

Okay, it does take a few minutes,
but it's not hard.

So if you'd rather do it yourself,
go ahead.

I mean, you are, after all,
the creed

Of working with what's not a nut,
but actually a seed.

But either way, we'll go ahead and add
that to our now-cooled milk syrup

Along with my one
secret ingredient, which is

Literally two small
drops of almond extract.

Or if you put too much, it's going to be
overpowering.

But a very tiny amount does make it taste
more nutty.

Sorry, I mean, seedy.

So we'll go ahead and
add a tiny touch of that,

Gollowed by a little
bit of vanilla extract.

And of course, we only use the pure and
the real.

And then before we whisk this together,
I'm going to add one drop of gel style

Green food coloring, which is of course
optional and does not affect the flavor.

But it does affect the perception of
flavor.

Since if you have a hundred people compare
two different pistachio ice creams,

Which are actually the exact same recipe,
except one is pretty much white and one

Has a nice green color, 90% of them will
say the green one tastes better

Which is why if you have it, I would add a
little bit.

And I know that is way too dark.

But you'll see, once we mix it into our
whipped cream, it's going to be perfect.

Speaking of which, we have
to pop this in the fridge since

We want it nice and cold before
we mix everything together.

So that's what we'll do.

At which point we'll add a couple of cups
of heavy whipping cream to a large mixing

Bowl, which you should actually keep in
the fridge since the key to easy cream

Whipping is very cold cream and a very
cold bowl.

And then what we'll do,
using a hand mixer or a whisk

Is whip this cream until
we have very soft peaks.

Okay, the fatal flaw in a lot of these no-
churn ice cream recipes is that the cream

Is over whipped and there's
too much air in it, which is not

Going to give us the ice-cream
like texture we're going after.

So just as soon as our cream looks like
this, we're going to stop and we're going

To transfer in about half of our now
fully-chilled pistachio mixture.

And then we'll give this
a quick mix until that's

Incorporated, before we transfer
in the rest and do the same.

And again, even at this stage,
we're going to be careful not to over mix.

Okay, we are not trying to make a frozen
mousse here.

Unless you are, in which case, feel
free to whip up your cream to stiff peaks.

But anyway, I'm going for dense and
decadent.

So for me, this had the perfect level of
aeration.

And as predicted, that fairly-dark green
pistachio mixture, once blended into this

Cream, I think produces a very attractive
and inviting light green color.

But if you did want yours a little darker,
you could certainly add a little more.

And that's it.

Once our two components are combined,
we will quickly transfer that into a

Container, which for me was this glass
container I kept in the freezer

Which is why it looks all nice and frosty.

And then what we'll do after we transfer
that in is scatter over our dark chocolate

Chips and our chopped, roasted, salted
pistachios.

Oh, and pro tip: keep the
chips and nuts in the freezer

Until you need them, so
as not to warm things up.

And after tossing a few handfuls in,
I gave that a mix with a fork before I

Applied the rest to the top.

And what I should have done was not stir
in that second edition, which once frozen

Would have given us a better chocolate nut
distribution.

But as I mentioned earlier, I have a
problem with stirring things.

But in hindsight, I shouldn't have done
that.

And you shouldn't either.

And you'll see exactly why once this is
frozen.

And then before this goes in the freezer,
I like to put a piece of plastic wrap

Right on the surface, just to prevent any
crystallization or oxidation.

And then we'll pop on the lid and transfer
this into the freezer until it's frozen

Solid, which is probably going to take
like four or five hours.

But if possible, try to leave it
overnight.

So that's what I did before
I grabbed my scooper

So I could serve some
out for the official taste.

And as you can see from my over stirring,
most of my pistachios and chocolate had

Sunk to the bottom, which is a problem,
but not a real problem.

Since we can kind of mix everything around
and distribute more evenly as we scoop out

A portion, at which
point I'm going to garnish

This with some finely
chopped pistachio.

Although you'll notice in the thumbnail,
I actually grated the pistachio,

Which also looks kind of cool.

And that's it.

My pistachio chip ice cream was ready to
enjoy.

And that, my friends, despite not using a
machine, really did have the texture and

Taste of a proper pistachio ice cream.

I mean, who knows?

Maybe it's that green food coloring that
fooled me.

But I thought this had a wonderful
pistachio flavor.

And of course, chocolate and pistachio are
a classic pairing.

They're never not amazing together,
especially since I included so many

Chopped pistachios. Which,
by the way, are roasted and

Salted, since that is always
going to elevate the flavor.

And why we didn't need
to add a pinch of salt to the

Recipe, which I normally
always do in an ice cream.

And even though we used a shortcut,
no-churn method, this tastes much more

Like real ice cream because
we did not use sweetened

Condensed milk, which I have
to thank my wife Michele for.

Okay, I did a test
batch using the classic

Method, which is what
you're seeing right here.

And while the appearance and texture were
pretty much the same, sweetened condensed

Milk has a very
distinctive flavor, which she

Thought overpowered
the pistachio elements.

And after I eventually
agreed, I went back in the

Kitchen and came up with the
method you saw in the video.

So yes, you can make
this with a can of sweetened

Condensed milk and skip
the making the milk syrup step.

But to us, that little bit of extra work
was so worth it to get a much cleaner

Much purer pistachio flavor.

So to summarize, I think we improved the
no-churn method.

And we really did love
everything about this, which

Is why we really do hope
you give this a try soon.

So please follow the links
below for the ingredient amounts

A printable written recipe,
and much more info as usual.

And as always, enjoy...!