1.25cupsfull-fat coconut milkin a can - or heavy cream
.67cupsGreek yogurtI used Fage - 2/3 cup
2tablespoonsmilk
3tablespoonshoney
green food coloringoptional
.67cupswhole, shelled pistachios
For the Pistachio Praline
.75cupsraw sugar2/3rds cup
3tablespoonswater
.67cupswhole, shelled pistachios
Instructions
For the Ice Cream
Beat coconut milk (or heavy cream), Greek yogurt, milk, and honey together in a mixing bowl.
Mix in green food coloring if desired.
Pour mixture into the frozen bowl of an ice cream maker. Process according to manufacturer's instructions.
Place pistachios into the bowl of a food processor. Pulse until finely chopped.
When ice cream is ready, pour the chopped pistachios into the freezer bowl so they mix into the ice cream.
Pour ice cream into a freezer safe container and place in the freezer.
Ice cream will be soft serve style in about 3 hours, or freeze overnight for traditional ice cream.
For the Pistachio Praline Topping
Heat the water and sugar in a saucepan until it starts to bubble, stirring occasionally until the sugar has dissolved. Gently simmer for 10 minutes without stirring.
Remove from heat, and stir in two-thirds cup of whole pistachios.
Pour out onto a silpat or parchment paper lined baking sheet. Set aside and allow to cool and harden, about 1 hour.
Place hardened praline in a zipper top bag and crush with a rolling pin. Set aside until ready to serve.
Scoop ice cream into serving bowls and sprinkle pistachio praline over the top.
Notes
Try to find shelled pistachios or you will end up with very sore finger tips!
I used roasted, salted pistachios in this recipe. If using unsalted you may want to add a pinch of sea salt to bring out the flavors.
Green food coloring is optional, I just wanted to make "look" like the color people are expecting to see.
Homemade ice cream should be stored in an airtight container, in the freezer for one to two weeks. Ice crystals may start forming if kept longer than that.