The weather is warming up, the sun has been out; summer is drawing closer.
I am very much a summer person these days. When I was younger, I hated the summer. Every. Thing. About. It. I hated the clothes, the movies, the activites, the hot weather that made you sweat every time you did anything. I wasn’t having one bit of it.
In fact, there were a lot of things that I disliked as a child but now have come to love. Summer is one but also hiking, being outdoors in general, running, working out, farmers market, and even cooking. Funny to think I didn’t like cooking right? Who would have thought. Although, now that I am older and I look back on the things I disliked when I was younger, half of it I really didn’t like and the other half I just pretended to hate. I didn’t like it because of the situation. I was a complicated child.
But now that I’ve grown up I’ve seen the light. I enjoy so much more and have differentiated the things I like and like to dislike.
One thing I am not shy about saying I love though is this ice cream. Seriously, my self control went out of the window with this ice cream. Get a bowl, then another, and another… Ah, delicious creamy delight. No regrets, just love.
Pistachio Cherry Ice Cream
(Recipe adapted from Emeril Lagassee)
1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (I used whole milk)
3 cups heavy cream
12 large egg yolks
1/2 tsp vanilla extract
2 tbls cherry juice (I used it from a maraschino cherry jar)
Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk, cherry juice, and cream to a boil in heavy large saucepan. Remove from heat.
Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.