This spring seems to be the most vibrant and animated one I've ever seen.
I've spent most of my time outdoors, roasting things in myriad flavors, brewing iced coffee and picking flowers in the garden.
I only wish that all were true. Honestly, I nearly died this winter. I was cold and buried in piles of snow. Now that it's April, I expected to be outside in a bikini. But the weather has been damp, cloudy and full of bitters (the non-alcoholic kind).
But spring will eventually spring. I'm fairly certain March just happened and now all we need to do is fill Mother Nature in on that, procure our spring-like tendencies and grill a hot dog or two. I'm confident that temperatures will continue to rise and the landscape will ripen into a colorful bouquet of greens, pinks reds and yellows.
It's time to swap out hot and hearty for cool and creamy.
Cue: Ice Cream. It's around all year but now is the time when ice cream really begins to shine.
Pistachios play the starring role, here. Yes, they are gorgeous. Next, we use buttermilk. (Confession: I love all things buttermilk). Stir in a little vanilla extract and sea salt and you're welcome.
The only thing better than homemade ice cream with a perfectly creamy texture and rich taste is pistachio buttermilk homemade ice cream with a perfectly creamy texture and insanely rich taste.
Pistachio Buttermilk Ice Cream
1 cup buttermilk
1 cup skim milk (for a lighter ice cream)
3/4 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 cup unshelled pistachios, chopped
1/4 teaspoon sea salt
4 egg yolks
Heat buttermilk, heavy cream, milk, sugar and vanilla in a medium saucepan over medium-high heat. Once boiling, remove pan from heat and immediately add pistachios. Whisk in salt and return mixture to a simmer on low.
Whisk egg yolks in a bowl. Slowly pour a quarter cup of the milk mixture into the egg yolk mixture, whisking to combine the two. Pour egg mixture bak into the heated milk mixture, stirring constantly until thickened.
Remove mixture from stovetop and let cool for 20 minutes. After 20 minutes, transfer to a large bowl, cover with plastic wrap and chill for 2-3 hours.
Meanwhile, prepare the ice cream maker according to directions. When mixture is cool, pour into the base and churn following the maker's instructions. After 20 to 30 minutes, stop mixing if the maker hasn't done so. Transfer ice cream to a loaf pan and freeze for 30 minutes before serving.