No-Churn Pistachio Ice Cream Gelato with Mixed Berry White Chocolate Drizzle
Indulge in a luxurious dessert experience with our Fancy Favorites: No Churn Pistachio Ice Cream with Berry White Chocolate Drizzle. This decadent treat combines the rich, nutty flavor of pistachios with the creamy smoothness of no-churn ice cream, making it both elegant and easy to prepare. The pistachio ice cream is made without an ice cream maker, simplifying the process while still delivering a gourmet taste. To elevate this delightful creation, we add a luscious drizzle of berry-infused white chocolate, providing a sweet and tangy contrast that perfectly complements the pistachio base. This sophisticated dessert is perfect for special occasions or whenever you want to treat yourself to something truly extraordinary.
Equipment
- Standing or handheld mixer
- Strainer
- Small pot for boiling
- Clean tea or kitchen towel
- Food Processor
Ingredients
For the Pistachio Ice Cream:
- 1 1/2 cups shelled pistachios unsalted
- 1 cup whole milk
- 1 cup sugar
- 2 cups heavy cream cold
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- A pinch of salt
For the Mixed Berry White Chocolate Drizzle:
- 1 cup fresh or frozen mixed berries whatever you prefer or have on hand
- 1/2 cup white chocolate candy melts
- 2 tablespoons heavy cream
Instructions
- Prepare the Pistachios:
- Blanch the pistachios by boiling them for 1-2 minutes, then immediately transferring them to an ice bath or a glass bowl kept in the freezer for at least 30 minutes.
- Remove the skins by gently rubbing the pistachios with a towel.
- Grind the blanched pistachios in a food processor until they form a smooth paste.
Make the Pistachio Mixture:
- In a medium saucepan, combine the milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let cool to room temperature.
- Mix the pistachio paste, vanilla extract, almond extract, and a pinch of salt into the cooled milk mixture until well combined.
- Whip the Cream:
- In the standing mixer fitted with the whisk attachment (or using handled mixer), whip the cold heavy cream until stiff peaks form.
- Combine and Freeze:
- Gently fold the whipped cream into the pistachio mixture until fully incorporated.
- Pour the mixture into a lidded container or a loaf pan lined with parchment paper.
- Cover and freeze for at least 6 hours or overnight until firm.
- Prepare the Mixed Berry Drizzle:
- In the food processor, blend the berries until completely liquified.
- Strain the mixture through a fine-mesh sieve to remove seeds, pressing down to extract as much liquid as possible. Set aside.
- Make the White Chocolate Drizzle:
- In a microwave-safe bowl, combine the white chocolate melts and heavy cream. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth.
- Stir in the berry sauce to create a marbled effect or mix completely for a more uniform coloring.
- Serve:
- Scoop the no-churn pistachio ice cream into bowls or cones.
- Drizzle the blackberry white chocolate sauce over the top.
- Garnish with a few whole pistachios, whipped cream, maraschino cherries or fresh berries if desired.
- Enjoy your no-churn Pistachio Ice Cream with Mixed Berry White Chocolate Drizzle!