Since I get cardamom and pistachio ice cream every time I visit Boston, I decided to make a no-churn version so I can have it whenever I want.
No-Churn Cardamom and Pistachio Ice Cream
Adapted from the Food Network and Gemma’s Bigger Bolder Baking
Yield: 6 cups ice cream
14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch fine salt
- 2 cups heavy cream, cold
- 1-1/2 cups shelled pistachios, chopped
- 1 teaspoon cardamom powder
- Chill a 9″ x 5″ metal loaf pan. Alternatively, you can store the ice cream in Rubbermaid boxes, which you don’t need to chill beforehand.
Whisk together the condensed milk, vanilla, salt, and cardamom powder in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into container(s) and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
Swirl in chopped pistachios with a spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.