I’ve never been a fan of pistachio.
It used to be the one and only ice cream I would avoid as a kid. I remember swearing I would never eat it.
Yet, all I can think about these days are pistachios. Tastes come and go.
My recent challenge was to make a dessert for lactose-intolerant friends, which can be tricky because French desserts mostly contain cream or milk.
A pistachio sorbet really did not sound very appealing to me – the thought of mixing water and pistachios just does not remind me of something that would be tasty.
But with the warm and muggy weather outside, I wanted to make something cold and summery.
And then I discovered that coconut milk is not considered a dairy product – meaning it’s lactose-free not being a milky product coming from animals.
I guess I never thought more about it and because of the word “milk”, I wrongly assumed that it was part of the dairy family.
But after some careful research and thanks to Dairy Free Living, I decided that coconut milk would be a good substitute for milk and cream in my ice cream-making process.
Aren’t the best recipe ideas the ones that begin by accident or when one cooks in uncharted territory?
This is exactly what happened for this coconut milk pistachio ice cream.
Hints of rum, vanilla and coconut, the light crunchiness of pistachios and the rich, creamy texture of coconut milk make for perfect round scoops.
Coconut Milk Pistachio Ice Cream
13.5 Fl oz (400 ml) of coconut milk – roughly 1.5 cup (I used a light coconut milk)
1/3 cup to 1/2 cup (65 to 95 g) of sugar – depending how sweet you like it
5 – 6.5 oz (170-180 g) of pistachios
1 teaspoon of lemon juice
1 teaspoon of vanilla extract
1 Tbsp of rum
Heat half of the coconut milk with the cornstarch in a small sauce pan. Whisk continuously until reaching a boiling point. The cornstarch will help the coconut milk thickens. Remove from the heat and pour in a bowl. Add the rest of the coconut milk and keep in the fridge for at least 5 hours.
When cool, check to make sure the coconut milk does not contain any lumps. Whisk if necessary. Add the sugar. Whisk again. Add the lemon juice, vanilla and rum. Whisk continuously.
Let the coconut milk stand for a few minutes. In the meantime, grind the pistachios until you get a very fine powder. Add the pistachio powder to the coconut milk and mix well.
Pour the mixture in an ice cream maker and process until frozen depending on the machine and manufacturer. Put the ice cream in a container and freeze. Make the ice cream 1 day ahead if possible before serving.