Pistachio Ice Cream Recipe
3 tbsp tapioca starch (can use arrowroot or cornstarch instead)
1 15 oz can light coconut milk, divided
2 15 oz cans regular coconut milk
2/3 cup light agave nectar
1/4 tsp salt
2 tbsp vanilla bean paste (or pure vanilla extract)
2 tbsp almond extract
2 cups shelled raw unsalted pistachios
In a small bowl, make a slurry with the starch and 1/4 cup light coconut milk, removing as many lumps as possible. Add all remaining ingredients (except pistachios) to a medium saucepan. Pour starch mixture through a strainer to remove any remaining lumps and add to pot. Simmer over medium-low heat until mixture thickens, about 15 minutes. Transfer the coconut milk mixture to a large mixing bowl. Cool to room temperature then place bowl in fridge overnight to chill.
In a food processor, grind pistachios to a fine powder. Skim top layer of coconut milk batter with a large spoon and discard. Whisk pistachios into batter and freeze according to your ice cream maker manufacturer instructions. Transfer ice cream to an airtight container and freeze for at least 2 hours before serving.
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