I recently had a fantastic pistachio ice cream at a local Middle Eastern restaurant. Since then I found myself constantly thinking about pistachio ice cream, so I decided I better figure out how to make some. I searched around for some recipes to use as a starting point, but found that they all call for raw unsalted pistachios. Where does one even buy that? All I could find at the store was roasted salted pistachios. But it got me thinking that I already put a little salt in my ice cream normally, and Roasted Pistachio Ice Cream might be pretty good. Turns out it’s incredible, and now I’ll never go back to regular pistachio ice cream.

Guessipe

• 1 cup roasted salted pistachios, plus more for topping
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp vanilla

In a food processor, blend the pistachios and sugar into a paste.

Whisk together the pistachio paste, heavy cream, milk, and vanilla until smooth. Refrigerate for a few hours.

Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes).

Transfer the ice cream to a chilled glass container. Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving. Sprinkle some pistachios on top to serve.