So the warm weather has arrived, again, here in Pennsylvania. 80′s and quite balmy here as I sit and type this blog entry. I’m so excited about this recipe. I’m not a huge kitchen gadget fan and this is perfect! No ice cream maker, rock salt or drama required! No excuses… this is perfection and let’s face it, I haven’t led you astray yet! :)
1 c of heavy cream (chilled)
1 can of sweetened condensed milk (14 ounces)
3 tbl of Amaretto
3/4 c of whole pistachios (shelled)
1 tsp of almond extract
In your stand mixer, whisk attached, whip the cold cream until stiff peaks form. It will look just like whipped cream
In a separate bowl, add the sweetened condensed milk, Amaretto, pistachios and extract. Stir to combine and then fold into the whipped cream mixture. Spoon into a tupperware container with a lid and freeze for at least 12-24 hours.