There’s hardly a happier sound than the sweet song of an ice cream maker churning.
That song was playing in my house last night. Its delectable finish? Sweet, creamy pistachio ice cream.
Yes, folks, my husband has done it again. There must be something about homemade ice cream that makes it that much more addictive than ordinary store-bought ice cream. How do I know this? Because I am tempted by flavors whose siren song I rarely hear in the heady bright lights of an ice cream parlor. When I amble up to that counter, I almost always ask for mint chocolate chip. At home, though, I’ve learned to love ginger ice cream and now pistachio ice cream with almost equal fervor.
I think I have a problem… and it doesn’t bode well for my waist line.
It’s OK. I’m cool with elastic-waisted pants as long as they’re accompanied by steady scoops of this pistachio ice cream. The creamy custard itself is delicious — almost achingly sweet and buttery — but it’s the ice cream’s texture that seals the deal. The nutty aroma of pistachio is laced throughout, and better still, so are nibbles of the nut itself. So amid your sweet creamy experience comes a wonderful and unexpected crunch. Trust me — and my clown pants — it’s good. Oh yes, it’s good.