Vanilla-Almond Ice Cream with Cherries and Pistachios
From Food & Wine, June 2016 issue, Justin Chapple
It is always a good season for ice cream! This recipe got my attention as it is made without an ice cream maker. The combination of cherries and pistachios sounds so delicious. Enjoy!
~Nush-e Jan editor
Active Prep Time: 45 minutes
Total Prep Time: 6 hours, 45 minutes, plus overnight freezing
Servings: Makes about 1 quart
INGREDIENTS: 6 large egg yolks; 1 ½ cups heavy cream; 1 ½ cups whole milk; 3/4 cup sugar; 3/4 teaspoon kosher salt; 1 vanilla bean, split lengthwise and seeds scraped; 1/2 teaspoon pure almond extract; 3/4 cup fresh cherries, pitted and halved; and 1/4 cup shelled pistachios, coarsely chopped
DIRECTIONS:
Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
In a medium saucepan, whisk the cream with the milk, sugar, salt, and the vanilla bean and seeds. Bring to a simmer, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes. Don’t let it boil.
Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard the vanilla bean. Let the custard cool completely, stirring occasionally. Stir in the almond extract. Pour into a large resealable freezer bag and seal, pressing out the air. Lay the bag flat in the freezer and freeze until firm, at least 8 hours or overnight.
Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor. Pulse at 5-second intervals until smooth.
Transfer the custard to a chilled 9-by-4-inch metal loaf pan and fold in the cherries and pistachios. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.
The ice cream can be frozen for up to 1 week.
