• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 10
    OK

    No-Churn Pistachio Corn Ice Cream

    If you thought corn ice cream was tasty, this is next level delicious. You'll never want to eat store-bought ice cream again.


    Ingredients
    1/2
    cup
    corn kernels
    2
    tablespoons
    unsalted butter
    1
    cup
    raw pistachios, roughly chopped
    1/2
    teaspoon
    kosher salt
    2 1/4
    cups
    heavy cream, cold
    1
    14-ounce can sweetened condensed milk, room temperature
    1
    teaspoon
    almond extract
    Directions
    Prep the corn: If using fresh corn, boil the corn on the cob in a large pot filled with water for 5-7 minutes. Once tender, cut the kernels from the cob. If using frozen corn, defrost the corn kernels until room temperature.
    In a large frying pan, melt butter until slightly brown. Add the pistachios and salt, mix to coat, and let cool.
    In a large bowl, whip heavy cream until it forms stiff peaks.
    In another bowl, mix the condensed milk, almond extract, corn kernels, and buttered salted pistachios until well combined.
    Gently fold in the whipped cream in two stages.
    Place the mixture in a freezer-proof container, cover with plastic wrap, and chill for at least 4 hours or overnight.

    The base number of servings for this recipe is 10
    OK

    Categories 

    Write a Review