The most difficult part was finding pistachios that were raw and shelled. I found Hoosier Hill Farm Premium Pistachio Nut Kernels on Amazon. I used a 50/50 combination of ancho and chipotle chili powder, but feel free to experiment with whatever chilies you have on hand. The spiciness of the pistachios on their own is strong, but gets blunted when mixed in the ice cream. I also found that I needed to douse the roasted pistachios with lime juice to give the nuts a much needed citrusy boost. You will have extra lime chili pistachios left over, so find a good use for them.
Any of my low carb ice cream bases will work. The Philadelphia style will need twice as much mango flavoring as the others.
French custard, Ben & Jerry’s “Whole Egg” or Philadelphia style Ice Cream Base
1-2 tablespoons LorAnn Oils Flavor Fountain Flavorings, Mango
¾ cup (90 g) Lime Chili Pistachios
- Lime Chili Pistachios: Follow the directions for my Sugar-Free Spiced Nuts recipe using one pound of shelled raw pistachios and two teaspoons of lime juice (juice from approximately ½ of a lime) in place of the extracts. Zest the entire lime into the mix, too. After the nuts have been roasted and cooled in the refrigerator, place the pistachios on a flat-bottomed paper plate and douse with more lime juice (using the other half of the lime). Place in the freezer until the lime juice freezes. Quickly break apart the frozen together pistachios and return to the freezer.
- Ice Cream: Follow the directions to make the ice cream base. Add the mango flavoring right before placing into the refrigerator for aging.
- Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream maker using a silicone spatula and add some to the container. Add a layer of spiced pistachios. Repeat until done. Freeze until solid.