Yields 1 pint of ice cream + 4 affogatos

For the ice cream:

• 1 1⁄4 cup Three Trees Pistachio Nutmilk

• 1⁄2 cup pistachio butter

• 3 Tablespoons maple syrup

• 1⁄2 teaspoon vanilla extract

• 1/8 teaspoon salt

For the affogato:

• 1/2 cup hot Three Trees Pistachio Nutmilk

• 1⁄2 teaspoon matcha

METHOD 1: Ice cream maker

Make sure that the inner bowl of your ice cream maker has been frozen for at least 12 hours in advance.

In a bowl, whisk together all five ice cream ingredients. Place in the fridge to chill for at least 2 hours.

Pour the ice cream mixture into the inner bowl of your ice cream maker, and churn for 15-20 minutes, or until it has reached the consistency of soft serve.

For a firmer, more scoopable texture, transfer to an airtight container and store in the freezer.

To serve, thaw for 5-10 minutes before scooping.

To prepare an affogato, whisk together the hot Pistachio milk and matcha until no lumps remain. Pour 2 Tablespoons of the hot matcha mixture over each bowl of scooped ice cream.

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METHOD 2: Food processor or blender

In a bowl, whisk together all five ice cream ingredients.

Pour mixture into an ice cube tray, and freeze for 3-4 hours, or until solid.

Pour frozen ice cream cubes into a high-speed blender or food processor, and blend until they become the consistency of soft serve, scraping down the sides as needed.

Transfer to an airtight container and store in the freezer.

To serve, thaw for 5-10 minutes before scooping.

To prepare an affogato, whisk together the hot Pistachio milk and matcha until no lumps remain. Pour 2 Tablespoons of the hot matcha mixture over each bowl of scooped ice cream.