Pink Pistachio Ice Cream

This dreamy pink pistachio ice cream is rich, creamy, nutty, and just sweet enough to feel totally irresistible.

Ingredients

• 2 cups heavy cream, cold
• 1 cup sweetened condensed milk
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup pistachio paste or finely ground unsalted pistachios
• 1/2 cup chopped unsalted pistachios
• 2 tablespoons rose syrup or strawberry syrup
• 1-2 drops pink food coloring (optional)
• 1/8 teaspoon salt

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, whole milk, vanilla extract, almond extract, pistachio paste, rose or strawberry syrup, salt, and pink food coloring if using until smooth and evenly tinted.
2. In a separate bowl, whip the cold heavy cream to medium-stiff peaks.
3. Gently fold the whipped cream into the pink pistachio mixture in 2 to 3 additions until fully combined and fluffy.
4. Fold in most of the chopped pistachios, reserving a small handful for topping.
5. Pour the mixture into a loaf pan or freezer-safe container and smooth the top. Sprinkle the remaining pistachios over the surface.
6. Cover and freeze for 6 to 8 hours, or until firm enough to scoop.
7. Let the ice cream sit at room temperature for 3 to 5 minutes before scooping and serving.

Tip: For the prettiest flavor and color, use rose syrup for a delicate floral pink base and lightly toast the pistachios before chopping for extra crunch.