Pistachio Squared

Preparation info

    • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

It took a long, long, long time for Brian to make a pistachio ice cream. So long, in fact, that when it appeared, the sandwich board outside proclaimed: “Finally!” Growing up, Brian hated nuts. And pistachios most of all. Anything crunchy and nutty was out of the question. He just couldn’t bring himself to spend the money or the time on a flavor of ice cream he knew he wouldn’t like. But Jackie, Lauren, and one out of every three customers kept badgering him. So eventually, almost two years after opening the shop, he relented. Of course, now it’s his new favorite flavor, and to Brian’s chagrin there’s a whole range of nut flavors at the shop (enough to fill this chapter!). But in Brian’s defense, that often happens with cooking. When we use an ingredient ourselves, when we craft something with our own hands, we gain a new appreciation for it. We see the food for the first time. With this recipe, we decided to double up on the creamy nuttiness of pistachios, whisking pistachio paste into the ice cream itself, and adding bits and pieces of homemade brown sugar–pistachio brittle.