Pistachio Ice Cream
- 1 cup half-and-half
- 2 cups (2 percent) reduced fat milk
- 1/2 cup pasteurized egg substitute
- 1/2 cup light agave nectar
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- Pinch of sea salt
- 1/4 teaspoon guar gum
- 1/4 teaspoon xanthan gum
- 1/2 cup shelled, roasted, unsalted pistachio nuts (natural shell)
- Place the half-and-half, milk, egg substitute, agave nectar, vanilla extract, almond extract, salt, guar gum, and xanthan gum in a food processor and blend until well combined, about 1 minute.
- Refrigerate several hours or overnight until ready to freeze.
- Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturers directions.
- Add the pistachios 5 minutes before the ice cream is ready.
percent, pasteurized egg substitute, light agave, vanilla, almond, salt, guar gum, xanthan gum, nuts
Taken from www.epicurious.com/recipes/food/views/pistachio-ice-cream-379386 (may not work)