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Boardwalk Pistachio and Shortbread Ice Cream in a Rum Sugar Cone

One of two new ice cream flavors I've been working on the last couple of months-creamy pistachio with short bread in a homemade cone is everything peachy. A great tip I learned from an ice cream maker is that butter brings out pistachio flavor better than anything else, so this recipe calls for a butter emulsion which gives it something extra special. A visit to Newport Beach helped inspire me for this one. Like my other ice cream recipes, it's super easy and no ice cream maker required. To make the rum sugar cone, which I highly recommend, check out my other post on how to make it! Enjoy :)

Yield 2 Pints

You'll Need:

  • 16oz of heavy cream

  • 1 14oz can of sweetened condensed milk

  • 1/2 tsp of Butter Baking Emulsion or Butter Flavoring

  • pinch of salt

  • 1/2 cup of roasted pistachios (pulsed in a food processor)

  • Pre-made short bread cookies

  • optional green food coloring

Whip heavy cream in a stand mixer affixed with a whisk attachment until soft peaks form. slowly drizzle in sweetened condensed milk and allow it for whip for a few more minutes until a thick cream is formed. While the mixer is running, add the butter elusion, food coloring if desired, and add spoonfuls of roasted pistachios. Once that is combined, add in pieces of broken short bread cookies. Amount doesn't have to exact. Transfer to an airtight container and allow it to freeze for at least 8 hours.


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