From-Scratch Real Pistachio Ice Cream Recipe

Directions

Blanch and peel the pistachios , then drizzle lightly with pistachio oil. Toss to evenly coat with oil, spread over a parchment lined half-sheet pan, and place in a cold oven. Preheat to 200 degrees F, and dry the pistachios until they feel firm to the touch and rather hard, with a golden hue just beginning to develop here and there, about 3 hours. The timing of this process can vary dramatically depending on the accuracy of a given oven, and how much water the pistachios were able to absorb during the blanching phase, among other factors, such as freshness. The idea is to slowly and gently drive off their moisture and develop a delicately toasted flavor, rather than one that is dark or robust. Everything about the flavor of the ice cream hinges on this step, so keep a close eye on them.