Maple Pistachio Ice Cream (churn and no churn)

Step 1

Add the cold heavy whipping cream to a large bowl and use a stand mixer (or hand mixer) to whip the cream until double in volume. This will take approximately 2-3 minutes. *Note - start on low speed and increase the speed to high as the cream thickens to avoid splatter.

Step 2

Once whipped, add the sweetened condensed milk, salt, maple, and vanilla extracts to the whipped cream and blend again until combined.

Step 3

Gently fold in the chopped pistachios. Taste and adjust the maple flavor by adding additional maple extract if needed to suit your taste.

Step 4

Pour the ice cream base evenly into a freezer container and drizzle with pure maple syrup.

Step 5

Cover and freeze for at least 4 hours, but overnight is best.

Step 6

Scoop, and drizzle with additional maple syrup and chopped pistachios before serving, if desired.