Buttermilk Pistachio Ice Cream Sundae with Hot Fudge Sauce


Buttermilk Pistachio Ice Cream Sundae

  • 1 quart Darigold Whole Milk
  • 3 tablespoons Pistachio oil
  • 1-1/4 cups toasted chopped pistachios, divided
  • 2 cups Darigold Whipping Cream (min 40% milkfat)
  • 2 cups Darigold Buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups sugar
  • 12 extra large egg yolks
  • 1 teaspoon salt
  • 5 drops green food color, optional

Hot Fudge Sauce

  • 1 cup Darigold Whipping Cream
  • 1-1/4 cup packed light brown sugar
  • 6 ounces dark chocolate, chopped
  • 6 tablespoons light corn syrup
  • 1 tablespoon Darigold Butter
  • 2 tablespoons Cognac or brandy
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt


Bring milk, pistachio oil and 1/2 cup of pistachios just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes. In a large plastic container combine heavy cream, buttermilk and both vanilla and almond extracts. Whisk together sugar and yolks in a large bowl; add milk mixture in a slow steady stream, whisking to mix. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instantread thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes. Strain pistachio cream through fine-mesh sieve into buttermilk mixture, pressing on solids. Continue to chill in ice bath until custard is very cold; freeze in ice cream maker according to manufacturer’s directions. Fold in the remaining pistachios then transfer to an air tight container; place in freezer to harden, about 3 hours.

Hot Fudge Sauce
Combine whipping cream and brown sugar in a medium sauce pan; bring to a boil. While this mixture is heating, combine remaining ingredients in a large bowl. When mixture comes to a boil remove from heat and pour over chocolate mixture; mix thoroughly to melt chocolate and combine all ingredients. To serve, place two to three scoops of ice cream in a chilled sundae cup; top with hot fudge and additional whipped cream if desired. Enjoy!

Makes 8 to 10 servings.