Pistachio Mint Chip Ice Cream
Ingredients
The base
-
6
large
egg yolks
-
2
tablespoons
sugar
-
2
cups
milk (2% or whole)
-
1 1/4
cups
full fat coconut milk or heavy whipping cream
-
1/2
cup
honey
-
1
vanilla bean
seed scraped + pods reserved
-
2
cups
fresh mint leaves
-
3/4
teaspoon
sea salt
-
1
teaspoon
vanilla extract
The mix-ins
-
3/4
cup
roasted pistachios (shelled)
-
1
cup
semi-sweet chocolate chips (roughly chopped)
-
1/3
cup
roasted pistachios (roughly chopped, optional)
Instructions
- Heat milk, 3/4 cup coconut milk, honey, vanilla bean seeds and pods, and mint in a pot until steaming, then let it infuse.
- Blend 3/4 cup pistachios with remaining coconut milk until smooth.
- Strain the infused milk to remove mint and vanilla pod.
- Whisk egg yolks with sugar until pale, then temper with hot milk and combine back into the pot.
- Cook the custard over low heat until thickened, then strain it into a bowl.
- Stir in the pistachio puree, salt, and vanilla, then cool the mixture in the fridge.
- Churn the chilled mixture in an ice cream maker, adding chopped pistachios and chocolate chips in the last five minutes.
- Transfer to a container and freeze for 4-6 hours before serving.
Nutrition Facts (estimated)
Servings
1 quart
Calories
3970
Total fat
250g
Total carbohydrates
320g
Total protein
20g
Sodium
300mg
Cholesterol
200mg
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