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pistachio-kirsch-ice-cream
The Sugar Coated Cottage

Pistachio Kirsch Ice Cream

Pistachio Kirsch Ice Cream. Scoop up a bowl and enjoy the sophisticated flavors of Kirsch, crunchy, salted pistachios and dark chocolate enrobed in a creamy, NO CHURN ice cream.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 -5 servings
Course: No Churn Ice Cream
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1- 14 oz can of sweetened condensed milk
  • 2 Tbsp Kirsch cherry liqueur
  • 2 tsp vanilla extract
  • 1/2 cup pistachios salted, roasted and shelled
  • 1/2 cup dark chocolate chips

Method
 

  1. Set one standard loaf pan aside until needed.
  2. In large bowl add cream, condensed milk, Kirsch and vanilla. Whisk until well incorporated. Go around sides of bowl to make sure the condensed milk gets mixed in well.
  3. Add the pistachios and chocolate chips. Stir again to mix well, again go around sides of bowl to make sure the condensed milk gets incorporated.
  4. Pour mixture into loaf pan and freeze over night or until frozen (minimum 6 hours).
  5. When ready to eat take out of freezer for 5-10 minutes prior to serving.

Notes

1. It probably goes without saying but Kirsch is alcohol.
2. Some of the nuts and chocolate may settle to bottom of pan. Keep that in mind when dishing up, dig deep.
3. This recipe can be doubled and should fit into same loaf pan.
4. 4-5 serving is based on generous serving. You may get more or less depending on how much is served.

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