Rosé and Pistachio

INGREDIENTS

• HIJINX ice cream mix
• 1 ½ cups half & half or water*
• 4 oz rosé wine
• ½ cup raspberry preserves
• ½ cup chopped pistachios

INSTRUCTIONS

1. Warm the half & half and raspberry preserves over medium heat or microwave for 30 - 60 seconds (do not boil).

2. Using a blender, combine one packet of HIJINX with the above mixture. Make sure HIJINX is dissolved completely. 

4. Let mixture rest on counter uncovered for 30 minutes.

5. Blend or stir in the wine.

6. Transfer to a freezer-safe container with an airtight lid.

7. Gently stir in the pistachio nuts into the mixture. For better distribution stir it in after 1-2 hours of freezing.

8. Freeze for 3-6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best!