Raw for Dessert by Jennifer Cornbleet

Author:Jennifer Cornbleet
Language: eng
Format: epub
Publisher: Book Publishing Company
Published: 2009-10-26T16:00:00+00:00

EQUIPMENT

measuring cups and spoons

cutting board

paring knife

blender

rubber spatula

jar

ice-cream maker

Pour ½ cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1½ cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.

Pistachio Ice Cream tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

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