Pistachio Mint Ice Cream


  • 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


  1. In a saucepan bring milk and fresh mint to a simmer. Remove from heat.
  2. Using a blender, blend the mint to get stronger flavor. Discard any leaves and stalks that have not been blended properly.
  3. Beat the egg yolks and sugar in a bowl. Pour the eggs in the minty milk while stirring constantly.
  4. 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.
  5. Whip the cream until thick and fold into the mixture.
  6. At last throw in chopped pistachios and mix.
  7. To make the ice cream, simply follow your ice cream machine instructions.
  8. Serve with some more pistachios, if desired!


4 servings

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