Newsletter Recipes
Pistachio Mint Ice Cream
Ingredients:
- 5 g Fresh Mint (0.18 oz)
- 115 g Pistachios (1/3 cup)
- 350 ml Milk (11.83 fl oz)
- 250 ml Whipping Cream (8.45 fl oz)
- 75 g Sugar (2.65 oz)
- 3 Egg Yolks
Instructions:
- In a saucepan bring milk and fresh mint to a simmer. Remove from heat.
- Using a blender, blend the mint to get stronger flavor. Discard any leaves and stalks that have not been blended properly.
- Beat the egg yolks and sugar in a bowl. Pour the eggs in the minty milk while stirring constantly.
- Cook on low heat until the mixture thickens. Turn off the heat and let it cool down before placing it in the fridge for a couple of hours.
- Whip the cream until thick and fold into the mixture.
- At last throw in chopped pistachios and mix.
- To make the ice cream, simply follow your ice cream machine instructions.
- Serve with some more pistachios, if desired!
Yield:
4 servings
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