The theme of this Sugar High Friday, nicely hosted by Spitoon Extra is — Dairy! How fun. Especially as I just got my ice cream maker. Of course, I briefly considered making something else, say, tiramisu, but the song of the ice cream siren was just too strong. Especially when I remembered that I had a half jar of pistachios that needed usin’.

So, pistachio ice cream it was, specifically a recipe from The Ultimate Ice Cream Book by Bruce Weinstein. I’m actually starting to fight off a bit of a cold, so I should just cut to the recipe chase here and go to bed.

Pistachio Ice Cream (Philadelphia Style)
1/2 cup plus 2 tbsp shelled pistachios
2 tbsp light corn syrup
1 cup half and half
1/2 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract
1/4 tsp salt
1 cup heavy cream

Place 1/2 cup of pistachios nuts and corn syrup in a food . . . → Read More: SHF17: Pistachio Ice Cream (Philadelphia Style)