Pistachio Toffee Ice Cream

Ingredients

• 6 oz pistachios, smashed
• ½ cup sugar (for toffee base)
• 2 tbsp butter
• ¼ cup water
• 2 cups milk
• ¾ cup sugar (for ice cream mix)
• ½ cup powdered milk
• 1 tsp vanilla extract
• ¼ tsp citric acid
• 2 cups heavy cream
• ⅓ cup toffee bits (e.g., Heath)

Instructions

1. Heat pistachios, ½ cup sugar, butter, and water in a saucepan; boil 3–5 minutes.
2. Remove from heat; stir in milk. Refrigerate overnight.
3. Strain; keep solids separate.
4. Blend strained liquid with ¾ cup sugar, powdered milk, ¼ cup reserved nuts, vanilla, and citric acid until smooth.
5. Add heavy cream and churn with stabilizer if using.
6. Stir in remaining nuts and toffee bits. Freeze until firm.

Notes

• Premade Heath toffee bits work well.
• Blending part of the nuts into the base gives flavor; stirring in the rest adds texture.
• Citric acid boosts pistachio tang but is optional.