Directions
Did you know that you can make ice cream in a blender in 2 minutes?
At the same time, to have a creamy and soft texture and to be able to consume it immediately after taking it out of the freezer without waiting for it to thaw?
This ice cream recipe has a rich taste, and since you will prepare it at home, it will be a much healthier version without additional artificial colors, which will avoid many other harmful additives.
Below is a delicious recipe that I can assure you that all your guests who try it will ask for it.
Very often during the preparation of ice cream, crystallization occurs, that is ice crystals appear on the surface and change the taste, it is difficult to defrost as well, it has a very hard structure, or you have to wait a long time to be able to shape ice cream scoop or it is impossible to form a nice and soft scoop.
If this has happened to you with some recipes, I promise you that you will not have this problem with this recipe, so follow the details on how to make really delicious homemade ice cream in an easy way without an ice cream machine.
The recipe is without eggs, with only a few ingredients, and the end result is a real pleasure and cooling in these hot summer days.
Necessary ingredients
3 cups of heavy cream
1 1/2 cups condensed milk
1/2 cup whole milk
1/2 cup pistachio cream or butter (or hazelnut, almond, walnut of your choice)
3 tablespoons of granulated sugar
2 tablespoons of vanilla extract 
Note – All ingredients are best cooled in the refrigerator before preparing the ice cream.
Place the heavy cream in a blender and blend for 10 to 15 seconds until it becomes thick. This procedure is very important for the ice cream to gain volume.
Then add the rest of the ingredients and blend for another 15 seconds and the mixture is ready to freeze.
This is the easiest proven recipe that gives me beautiful ice cream just to my taste, every time.
Transfer this mixture to a wider bowl to cool the ice cream faster, while adding some of the pistachio cream to the surface and with a spatula make three movements as if you want to take from the bottom of the mixture. In this way, you will get patterns from the cream in depth that will be visible when you form the ball of ice cream.
For a richer taste and appearance, sprinkle chopped pistachios (toasted) on the surface.
Another important detail – before freezing the ice cream, cover it with plastic foil over the entire surface nicely, so that there is no air and no ice crystals will be formed, and at the same time the ice cream will remain soft.
Leave the ice cream in the freezer for at least 6 hours or preferably overnight.
I recommend that before you start the preparation, if you use homemade condensed milk, prepare it the day before and keep it in the refrigerator so that it cools down and thickens nicely. This milk can stay in the refrigerator for a long time and you can use it as needed.
Homemade condensed milk can save you money, and if you have not prepared it, I recommend that you prepare it at home, because it is evaporated milk obtained by boiling milk with added sugar.
Follow the recipe for condensed milk at the link below.
If you are in a hurry to prepare the recipe, then look for it in the markets and refrigerate it before use.
This ice cream is great with any butter or cream that can only further enrich its taste.
And finally, do you want to make this ice cream “Magic” dessert?
Then I recommend an “Affogato” or coffee-ice cream dessert.
In translation, it means drowned ice cream in espresso coffee, and you can also add a little form pistachio butter and a few pieces of crunchy chopped pistachios and have a perfect combination of flavors when you need extra sugars.
Have a good appetite and prepare the flavors that suit you!
