Replying to @Audreyr12 1 cup pistachios + more for garnish 14 oz can sweetened condensed creamde 2 cups heavy whipping cream 2 tsp vanilla 1 shot of espresso 1. Add shelled pistachios to a food processor or blender and pulse until smooth butter forms. If needed, open and gently nudge the paste around to keep it blending, this may take a few minutes. 2. In a large mixing bowl, combine sweetened condensed milk with pistachio butter until fully combined, set aside. 3. In a separate large mixing bowl, beat heavy cream and vanilla until soft peaks form. Gently fold the pistachio & condensed milk mixture into the whipped cream until combined. Transfer to an airtight container and freeze overnight or for at least 5 hours. 4. Add one scoop of pistachio ice cream to a mug and top with fresh, hot espresso. Enjoy! Xo Hailey 💚
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