Toasted Pistachio and Pure Maple Syrup Ice Cream – it’s kind of awesome

In two sleeps, my daughters and their partners will be home. You know the old adage ‘I’m not losing a daughter; I’m gaining a son’… The boys bring a whole new dynamic to our family, particularly for Ralph. He loves the increase in testosterone. He gets to do boy stuff with boys instead of begrudging girls who secretly wished for a baby brother for most of their childhood!

While the guys do whatever it is that guys do, the girls and I will take walks in the woods, cook together and talk. We will talk and talk until a comfortable silence settles in. Then time will slow down. Calm will replace frantic and we’ll be grounded once again.

I never really thought about what it would feel like to be a mother of the bride. I’ve never spent a millisecond thinking about the girls getting married. If you’ve been reading my blog, you know that I’d be perfectly happy if the girls had never left home. Seeing that in print is rather alarming – maybe I need a good stretch on the couch! I’m kidding. Actually, after four years of fighting separation anxiety, I can honestly say I am intensely proud of my daughters and the choices they’re making for their futures. As for being mother of the bride, I get to be overtly proud and gushy and appear normal. It’s kind of awesome!

This weekend will kick off a week of family and friends celebrating Meg and Theo. At some point during the festivities, ice cream will be required. This toasted pistachio and pure maple syrup ice cream should do the trick.

Toasted Pistachio and Pure Maple Syrup Ice Cream

Makes 2 ½ cups

2 cups whipping cream
¼ cup maple syrup
½ cup pistacios, shelled volume

Preheat oven 325*F

Place shelled pistachios on baking sheet.
Place in oven for 5 minutes
Allow nuts to cool completely
Place in food processor and pulse until coarsely chopped or chop by hand

Following the manufacturers’ instructions, pour cream and maple syrup into ice cream maker
When ice cream is half done add cooled toasted nuts

Freeze until ready to serve.

THE LOVE: Shell the pistachios rather than buying them pre-done. The flavour is much better!

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one year ago: tagliata with pea shoots

two years ago: fresh rosemary and olive bread

Thanks for reading.