PISTACHIO-COCONUT ICE CREAM
Homemade ice cream has come a long way – it no longer requires special equipment, loads of sugar, or even dairy if you don’t want it. By playing with ingredients and techniques, you can easily whip up something delicious and healthy. This vegan version from pastry chef Leigh Omilinsky of Nico Osteria in Chicago is a real knockout and a great place to start; pistachios give it a rich and nutty flavour.
PISTACHIO-COCONUT ICE CREAM
SERVES: 6
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 4 HOURS 20 MINUTES (INCLUDES 4 HOURS FREEZING)
> ½ cup pistachios
> ¼ cup grapeseed oil or any unfl avoured oil
> 2 tbsp sugar
> 1½ tsp salt, plus more to taste
> 2 cans coconut cream, frozen for at least 2 hours or refrigerated overnight
> 3 tbsp honey
> Fruit, coconut shavings, jam, or toasted nuts for topping (optional)
1. Preheat oven to 180 deg C. Line a loaf pan with foil and place it in the freezer.
2. On a baking tray, toast the pistachios in the oven for 5 minutes. Then add the warm pistachios, oil, sugar, and a small pinch of salt to a blender and process until the mixture is smooth.
3. Open the chilled cans of coconut cream. Scrape the fat from the top into a mixing bowl. Discard the remaining liquid or reserve it for another use. With a hand mixer, whip coconut cream until it is the consistency of soft whipped cream. Add the honey, 1½ teaspoons salt, and ⅓ cup pistachio paste and fold gently until combined.
4. Pour the mixture into the chilled loaf pan. Freeze for at least four hours. To serve, scoop the ice cream and add toppings if desired.
Nutrition facts per serving
247 calories, 32 fat (17.4g saturated), 18g carbs, 4g protein, 625mg sodium
PHOTO TED CAVANAUGH
FOOD STYLING JAMIE KIMM
PROP STYLING SARAH CAVE/EH MANAGEMENT
