HOME-MADE PISTACHIO ICE CREAM

Blend the base:

• In a blender, combine pistachios, milk, cream, sugar, and vanilla extract.
• Blend until smooth and creamy. If you prefer a bit of texture, pulse instead of fully blending.

Freeze the mixture:

• Pour the blended mixture into a Ninja CREAMi pint container.
• Seal and freeze for at least 24 hours until solid.

Process in the CREAMi:

• Remove the pint from the freezer and install it into the Ninja CREAMi, the best ice cream maker for home.
• Select the “Ice Cream” function and let it run.
• If the texture is crumbly after the first spin, use the “Re-spin” function once or twice until smooth.

Optional mix-ins:

• After the first spin, you can add chopped pistachios, chocolate chips, or a swirl of pistachio butter.
• Use the “Mix-in” function to incorporate.

Serve and enjoy:

• Scoop into bowls or cones and enjoy immediately, or store in the freezer with a piece of wax paper pressed on top to prevent ice crystals.