Pistachio Ice Cream Truffles

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk

1 Cup Shelled, Toasted Pistachios

1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)

1/3 Cup Light Agave Nectar

2 Tablespoons Arrowroot

1/2 Teaspoon Salt

1/2 Teaspoon Vanilla

1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips

2 Tablespoons Coconut Oil

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 - 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.

Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil. Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.

Churn the cooled base in your ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream into an air-tight container, and let it "cure" in the freezer for at least 3 more hours before scooping out your truffles.

Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silpat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.

Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted. Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their silpats and immediately return the baking sheet to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.

Makes a Scant Quart of Ice Cream; 2 - 3 Dozen Truffles

©Hannah Kaminsky http://www.BitterSweetBlog.com