Rich Pistachio Ice Cream with Dried Cranberries
Recipe by Jenny Engel and Heather Goldberg of Spork Foods
3/4 cup Setton Farms pistachio kernels
1/4 cup organic brown rice syrup
1/2 cup evaporated cane sugar
1 teaspoon almond extract
1/8 teaspoon sea salt
2 1/2 cups organic soymilk creamer
3 tablespoons arrowroot powder, dissolved in 1/3 cup soymilk creamer
6 Setton Farms Pistachio Chewy Bites, roughly chopped*
*If none are available, substitute 1/4 cup roughly chopped pistachios and 1/4 cup cranberries roughly chopped.
In a large food blender, add 3/4 cup Setton Farms pistachio kernels, brown rice syrup and evaporated cane sugar. Blend until pretty smooth.
Add almond extract, sea salt, soymilk creamer. Blend until smooth.
Transfer to a pot and bring to a simmer. Whisk in dissolved soymilk creamer and arrowroot slurry.
Pour mixture into a large dish and refrigerate about 1 hour, or until chilled.
Transfer mixture to an ice cream maker and churn about 20-30 minutes, or according to directions. About 5 minutes before ice cream is finished churning, add Pistachio Chewy Bites.
Serve immediately, or chill in freezer-proof container for up to 2 weeks.
Yields 1 quart
© Spork Foods, 2015