~Nush-e Jan editor<\/p>\n
![\"\"](\"http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2024\/09\/2Icecreamtif.jpg\")
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Active Prep Time: 45 minutes<\/span><\/p>\n Total Prep Time: 6 hours, 45 minutes, plus overnight freezing<\/span><\/p>\n Servings: Makes about 1 quart \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n INGREDIENTS<\/b><\/span>: 6 large egg yolks; 1 \u00bd cups heavy cream; 1 \u00bd 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<\/p>\n DIRECTIONS<\/b><\/span>:\u00a0 <\/span><\/p>\n 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.<\/p>\n In a medium saucepan, whisk the cream with the milk, sugar, salt, and the vanilla bean \u00a0 <\/span>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\u2019t let it boil.<\/p>\n 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.<\/p>\n Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor. Pulse at 5-second intervals until smooth.<\/p>\n 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.<\/p>\n The ice cream can be frozen for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":" 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:<\/p>\n","protected":false},"author":2,"featured_media":4194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-4149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\n