Pistachio Chip Ice Cream (No Churn) - Dubai Chocolate Inspired - Food Wishes
video description
Date: 2025-03-01
Related videos
Comments and reviews: 20
TotallyTurnip
Looks like a wonderful recipe.
In regards to pistachio butter, I work in a grocery store going on the closing shift later today which doesn't carry it. I did absent-mindedly notice some while shopping in one of the rival stores a few years ago; bought it and it tasted not bad at all.
As for a food wish, something where eggs are substituted with something due to this bird flu going around, giving grocery stores some egg shortages.
reply
Looks like a wonderful recipe.
In regards to pistachio butter, I work in a grocery store going on the closing shift later today which doesn't carry it. I did absent-mindedly notice some while shopping in one of the rival stores a few years ago; bought it and it tasted not bad at all.
As for a food wish, something where eggs are substituted with something due to this bird flu going around, giving grocery stores some egg shortages.
reply
Xaldarus
Unrelated to ice cream, but pro-tip when cooking with pistachios, don't use with rice dishes. The texture gives the illusion that the rice is undercooked and ruins it. And if you're wondering what the hell included both rice and pistachios, it was a miso marinaded salmon on a bed of rice, with a soy/brown sugar glaze with crumbled pistachios over top and an orange/white wine reduction butter sauce around the rice.
reply
Unrelated to ice cream, but pro-tip when cooking with pistachios, don't use with rice dishes. The texture gives the illusion that the rice is undercooked and ruins it. And if you're wondering what the hell included both rice and pistachios, it was a miso marinaded salmon on a bed of rice, with a soy/brown sugar glaze with crumbled pistachios over top and an orange/white wine reduction butter sauce around the rice.
reply
ooopticnerveee
Thank you for developing and sharing that technique for the milk syrup Chef John! I only make blender/whipped ice cream and didn't think there were any options besides sweetened condensed milk when making it. I will definitely be trying this recipe and your cool technique moving forward with my recipes. Thank you again!
reply
Thank you for developing and sharing that technique for the milk syrup Chef John! I only make blender/whipped ice cream and didn't think there were any options besides sweetened condensed milk when making it. I will definitely be trying this recipe and your cool technique moving forward with my recipes. Thank you again!
reply
rowanrobbins
I want to taste pistachio, not almond. It drives me bonkers that everybody hides the pistachio flavor with ALMOND! Pistachio flavoring is available online, I might try that instead. Otherwise, this looks great. And the milk syrup idea is just what I was looking for instead of the canned stuff, this is lighter.
reply
I want to taste pistachio, not almond. It drives me bonkers that everybody hides the pistachio flavor with ALMOND! Pistachio flavoring is available online, I might try that instead. Otherwise, this looks great. And the milk syrup idea is just what I was looking for instead of the canned stuff, this is lighter.
reply
foodkhaunga
Wow Amazing! This recipe looks absolutely delicious the colors, the textures, everything is just perfect! The way you explained each step makes it so easy to follow. I can almost smell the amazing flavors through my mobile screen! Definitely trying this soon thanks for sharing such a delicious dish!
reply
Wow Amazing! This recipe looks absolutely delicious the colors, the textures, everything is just perfect! The way you explained each step makes it so easy to follow. I can almost smell the amazing flavors through my mobile screen! Definitely trying this soon thanks for sharing such a delicious dish!
reply
mikeroman5208
My issue with these no-churn recipes is that the whipping cream always leaves a very greasy mouthfeel. And no, it's not been overwhipped. I have tried it many times with different levels of whipping (from soft peaks to stiff) and other than the amount of air, the mouthfeel is always the same.
reply
My issue with these no-churn recipes is that the whipping cream always leaves a very greasy mouthfeel. And no, it's not been overwhipped. I have tried it many times with different levels of whipping (from soft peaks to stiff) and other than the amount of air, the mouthfeel is always the same.
reply
veecee3669
Thank you Chef John, for giving us the genius recipe for homemade condensed milk. I really don't like the canned stuff, so now I can make this lovely pistachio ice cream, which happens to be one of my favorites, and I can also try it with other flavors. Many thanks to you and Michelle!
reply
Thank you Chef John, for giving us the genius recipe for homemade condensed milk. I really don't like the canned stuff, so now I can make this lovely pistachio ice cream, which happens to be one of my favorites, and I can also try it with other flavors. Many thanks to you and Michelle!
reply
phattierolls
Incredibly unsanitary practices, Chef John. You USED your fingers to get the maximum amount of pistachio butter spread off of the spoon and kept dipping that very same spoon in the jar of said spread. I hope you're the only one in your household who uses that spread.
reply
Incredibly unsanitary practices, Chef John. You USED your fingers to get the maximum amount of pistachio butter spread off of the spoon and kept dipping that very same spoon in the jar of said spread. I hope you're the only one in your household who uses that spread.
reply
KoyasuNoBara
I appreciate you explaining that overmixing won't ruin the dessert, but will instead just turn it into a different unintended dessert. That makes me feel a bit more comfortable with the idea of trying this out myself!
reply
I appreciate you explaining that overmixing won't ruin the dessert, but will instead just turn it into a different unintended dessert. That makes me feel a bit more comfortable with the idea of trying this out myself!
reply
scotto9591
I'm not sure, but I think to not use sweetened condensed milk is blasphemy
And when you're measuring the pistachio butter, spray the measuring cup with a little bit of Pam spray. It will make a huge difference
reply
I'm not sure, but I think to not use sweetened condensed milk is blasphemy
And when you're measuring the pistachio butter, spray the measuring cup with a little bit of Pam spray. It will make a huge difference
reply
WiseAcres-i4d
Make a Campbell's Tomatoe Soup Spice Cake.
and a No Cook Cool Whip Cheese Cake.
Add a few Hot Dogs on a B. B. Q along with some regular Chips, and you'll have yourself a back yard trailer park wedding.
reply
Make a Campbell's Tomatoe Soup Spice Cake.
and a No Cook Cool Whip Cheese Cake.
Add a few Hot Dogs on a B. B. Q along with some regular Chips, and you'll have yourself a back yard trailer park wedding.
reply
meredithdavis2151
I really don’t like no churn ice creams because of the sweetened condensed milk, and the heavy cream. It always has a greasy mouthfeel to me. This looks good though, so I might give it a shot
reply
I really don’t like no churn ice creams because of the sweetened condensed milk, and the heavy cream. It always has a greasy mouthfeel to me. This looks good though, so I might give it a shot
reply
foodwishes
I never produce my pistachio ice this way but we have no pistachio butter at the supermarket and I use a manual Donvier ice cream maker. But interesting and makes hungry for ice, the summer can come.
reply
I never produce my pistachio ice this way but we have no pistachio butter at the supermarket and I use a manual Donvier ice cream maker. But interesting and makes hungry for ice, the summer can come.
reply
superdark336
The pistachio butter you have looks much more brown than the one i can get at stores over here, which is a deep green. Id prolly not need any food coloring when i make this!
reply
The pistachio butter you have looks much more brown than the one i can get at stores over here, which is a deep green. Id prolly not need any food coloring when i make this!
reply
kilrati
About making your own pistaccio butter, when I blend raw pistaccios, what I get is pistaccio flour (dry powdered pistaccio) not pistaccio butter. What gives
reply
About making your own pistaccio butter, when I blend raw pistaccios, what I get is pistaccio flour (dry powdered pistaccio) not pistaccio butter. What gives
reply
nl1733
Ill pass this one single time, because nothing compares, nothing compared to the churned ice cream. Which is also easier to make, if you have the machine: )
reply
Ill pass this one single time, because nothing compares, nothing compared to the churned ice cream. Which is also easier to make, if you have the machine: )
reply
IvanPauletti
I would totally drop the food coloring. Somehow my brain associate these saturated green pistachio iced to something very artificial and low quality
reply
I would totally drop the food coloring. Somehow my brain associate these saturated green pistachio iced to something very artificial and low quality
reply
Blixamix
The only thing i know about Dubai is that thot influencers go there to get pooped on. It's nice to learn about what they're eating to get to that point.
reply
The only thing i know about Dubai is that thot influencers go there to get pooped on. It's nice to learn about what they're eating to get to that point.
reply
ptinvite7942
Looks great but would be so much better without the chocolate.
Chocolate is wonderful but it does not pair well with pistachio or croissants.
reply
Looks great but would be so much better without the chocolate.
Chocolate is wonderful but it does not pair well with pistachio or croissants.
reply
joancoleman1228
If you can make ice cream with pistachio butter, could you do the same with peanut butter, to make peanut butter IC with chocolate chips
reply
If you can make ice cream with pistachio butter, could you do the same with peanut butter, to make peanut butter IC with chocolate chips
reply
Add a review, comment
Other channel videos
