Yield: about 1 quart
Servings: 8 to 10
Pistachio is a classic ice cream flavor. Here, the nuts are ground into a paste that’s stirred into the ice cream base. Chocolate chips add some crunch.
In a food processor, combine the pistachios, sugar, almond extract, butter, and 2 Tbs. water, and pulse until a thick, chunky paste forms, scraping the bowl as needed.
Put a 9×5-inch loaf pan in the freezer.
In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream and food coloring (if using), and pulse, then process until stiff peaks form, about 30 seconds.
Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.
Transfer ice cream to the prepared pan, and stir in the chopped chocolate, making sure it’s evenly mixed throughout. Smooth the top and garnish with chopped pistachios and more chopped chocolate. Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.
The ice cream will keep in the freezer for a week tightly covered in plastic wrap.
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