Ingredients:
- 1 cup (120g) raw shelled pistachios
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- 16 ounces (450g) full-fat cottage cheese, drained well
- 1/2 cup (100g) granulated sugar (or equivalent sweetener)
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 1-3 drops green food colouring (optional)
- Extra chopped pistachios for garnish
Instructions:
- Lightly toast the 1 cup of pistachios in a dry pan over medium heat until fragrant (about 5 minutes). Allow to cool slightly.
- Create the Pistachio Paste: Place the cooled toasted pistachios, vanilla extract, almond extract (if using), and salt into the food processor. Process until a smooth, oily paste forms, scraping down the sides as needed.
- Prepare Cottage Cheese Base: Transfer the well-drained cottage cheese to the food processor. Blend until it is completely smooth with no visible curds remaining. Add the sugar and pulse until just incorporated.
- Combine Bases: Add the pistachio paste mixture to the smooth cottage cheese mixture. Blend briefly until fully combined and uniformly coloured. Add food colouring now if desired.
- Whip the Cream: In a separate, clean bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form.
- Fold Together: Gently fold about one-third of the whipped cream into the pistachio-cottage cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Be careful not to overmix or deflate the air.
- Freeze: Pour the final mixture into your freezer-safe loaf pan or airtight container. Cover the surface directly with plastic wrap to prevent ice crystals, then seal the container lid.
- Harden: Freeze for a minimum of 6 hours, or preferably overnight, until firm enough to scoop.
- Serve: Allow the ice cream to sit at room temperature for 5–10 minutes before scooping. Garnish with extra chopped pistachios before serving.