Pistachio Cardamom Ice Cream

1. 1

   Put the 1/4 cup of the milk in a separate bowl, and stir in the cornstarch until well-blended. Measure the cream cheese into another bowl. Put the remaining 1-3/4 cups of milk, heavy whipping cream, turbinado sugar, honey and salt into a medium-sized stainless steel pot. Bring to a boil over medium-high heat, whisking often. Once the mixture reaches a boil, whisk constantly for a total of four minutes. After four minutes, add the cornstarch/milk mixture to the pot and stir until the mixture thickens slightly. Remove from the heat. Pour a small amount of the hot mixture, about 1/4 cup, over the cream cheese. Stir the liquid and cream cheese until combined and smooth, and add the cream cheese mixture back to the rest of the hot milk mixture in the pot.

2. 2

   Stir the ground pistachios and cardamom into the hot milk mixture. Place the entire mixture into a high-powered blender, and starting on a low speed, carefully increase the speed to high, blending for about 15 seconds. Pour the mixture into a metal bowl and set into a larger bowl filled with ice and water. Chill until temperature reaches 40u00b0 degrees, which should take about 25 to 30 minutes.

3. 3

   Strain the chilled mixture through a very fine strainer into another bowl to remove any large sediment from the ground pistachios. Pour the strained mixture into an ice cream maker and process until frozen. Scoop into a freezer-safe container and let ice cream set until firm. Serve without delay.

* Per serving · 4 servings · Values may vary.

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