Tiny New York Kitchen: Toasted Pistachio Ice Cream

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By Victoria Hart Glavin of Tiny New York Kitchen

Toasted, chopped pistachios, fresh ricotta, and a ribbon of honey give this ice cream its unique flavor. You will, however, need an ice cream maker for this recipe.


  • Ice Cream Base (Recipe At http://www.tinynewyorkkitchen.com/recipe-
  • items/ice-cream-base/)
  • 3/4 Cup Toasted Pistachios (Chopped)
  • 3/4 Cup Ricotta Cheese
  • 1/2 Cup Honey

Prepare Ice Cream Base. Place finished mixture in fridge to chill for at least 8 hours. Remove from fridge and pour into ice cream maker and spin according to manufacturer’s directions. In a medium-size bowl, combine pistachios, ricotta, and honey. When ice cream is done slowly stir in pistachio/ricotta/honey mixture as you scoop into storage containers. Place in freezer for at least 2 hours, but preferably overnight. Makes 3 Pints.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.