Pistachio Ice Cream

I know, I know.

I’m super late with posting something about the Doctor Who Christmas Special: The Snowmen.

Bad Whovian.

But I’d like to talk about it now.

Have you seen it yet?

If you haven’t or you’re not a Whovian (what the what?!), feel free to skip to the recipe.

What I loved

    1. Sherlock and Game of Thrones.
    2. The Doctor in a top hat.
    3. Strax.
    4. Clara. She’s so freakin’ cute and talks as fast as, if not faster than, The Doctor. Plus she’s given me so many cosplay ideas.
    5. Seeing the T.A.R.D.I.S. in a sea of clouds. So pretty.

There are a lot of theories around the interwebs on who Clara really is. I don’t really have any theory favorites. I’m just über excited for the next episode.

So, Whovians, what was your favorite part of The Snowmen?

Pistachio Ice Cream

Yield: About 1 quart


  • 1 cup granulated sugar, divided
  • ¾ cup pistachios, shelled
  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs. )
  • 2 cups heavy cream, chilled
  • 1 cup milk, chilled
  • 1 teaspoon pure almond extract


  1. In a food processor, grind together ¾ cup sugar and pistachios until fine.
  2. In a large bowl, whisk eggs for a minute of two, until light and fluffy.
  3. Slowly whisk in ¼ cup of sugar. After sugar has been added, whisk thoroughly for another minute.
  4. Stir in heavy cream, milk, and almond extract.
  5. Add 1 cup of cream mixture to a medium bowl. Add pistachio sugar mixture a ¼ cup at time, whisking thoroughly. Add pistachio and cream mixture back to the rest of the cream mixture.
  6. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  7. Transfer to ice cream container and freeze for at least 4 hours before serving.

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