Monday, February 10, 2014
Caramel Pistachio Ice Cream
Today I am bringing you a treat. I won't say this treat is "healthy". I will however, say that this treat is a lot more healthy than traditional ice cream. The thing is, I believe in treats. Life is all about balance. So when I have treats, I just try to include some whole foods in there, so it is not complete empty calories.
Now this treat has a secret ingredient that makes it so creamy and decadent. In fact, there is no cream in the ice cream portion of this recipe. What is that secret ingredient? Avocado's. Yep, and they make this ice cream taste amazing! You don't even taste them, they just add nutrients and a rich creamy texture that is wonderful!
This ice cream is so good, you just have to trust me and give it a try! It will blow your mind.
Caramel Pistachio Ice Cream
recipe by: Christi Silbaugh
For Ice cream:
2 ripe avocados, chilled
1 cup vanilla almond milk, chilled
1 can (14 oz) sweetened condensed milk, chilled
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt
4 tbsp sugar
4 tbsp heavy cream
1 1/2 tsp vanilla extract
garnish: chopped pistachio's
Pit the avocados and scrape the flesh into the bowl of a mixer or use a hand blender. Whisk, blend, mix (whatever method you prefer) until smooth. Add sweetened condensed milk and almond milk and mix until blended. Place in the freezer for 1 hour before adding it to your ice cream maker. Make sure the bowl or container of your ice cream maker is fully frozen before proceeding.
Make caramel while you are waiting for your mixture to chill. Combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.
Remove from heat, stir in the vanilla.
Let come to room temperature to thicken.
Take out your avocado mixture from the freezer. Add the mixture to your ice cream maker and process until ice cream consistency. This took 2 times for me. I did it for 20 minutes, then took and put back in the freezer for 1 hour. Then I processed it again for another 20 minutes.
Once thick like ice cream, stir in your caramel.
Top with pistachio's and serve!
Pour mixture into an ice cream maker and mix for about 20 minutes. Then place the ice cream mixer bowl in the freezer for 1 hour. Pull it out after an hour and mix again for 20 minutes. It took me 3 times of doing this process for the ice cream to come out perfectly. This recipe makes 1 quart of scrumptious Salted Caramel Pistachio Ice Cream.
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