halfbakedharvest4.3
Pistachio Mint Chip Ice Cream.
A little twist on a summer ice cream classic
👥 1 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●blender
- ●food processor
- ●strainer
- ●spatula
- ●bowl
- ●whisk
- ●wooden spoon
- ●stove
📝 Preparation Steps
1
Add the milk, 3/4 cup coconut milk (or cream), honey, vanilla bean seeds + pods and mint to a medium size sauce pot and set over medium heat. Bring the mixture to boil, watching very closely to make sure the milk does not boil over. Once the mixture is hot and steaming, remove from heat, cover, and let stand for ⏱️ 30 minutes to ⏱️ 1 hour to infuse the mint flavor.
milk (2% or whole)2 cupcups full fat coconut milk or heavy whipping cream (divided, I like using coconut milk)1 1/4vanilla bean (seed scraped + pods reserved)1
2
In a blender or food processor, combine 3/4 cups pistachios with the remaining 1/2 cup coconut milk (or cream) and puree until completely smooth and creamy, about ⏱️ 5 minutes. Set aside.
milk (2% or whole)2 cupcups full fat coconut milk or heavy whipping cream (divided, I like using coconut milk)1 1/4
3
Once the milk has been infused, strain the milk through a fine-mesh sieve (strainer) and then press down with a spatula strain as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint and vanilla bean pod.
milk (2% or whole)2 cupcups full fat coconut milk or heavy whipping cream (divided, I like using coconut milk)1 1/4vanilla bean (seed scraped + pods reserved)1
4
In a medium size bowl whisk the egg yolks with 2 tablespoons granulated sugar until the yolks are pale yellow.
large egg yolks6sugar2 tablespoons
5
Place the minty milk mixture back on the stove and bring to a simmer, immediately remove from the heat and carefully pour about 1/3 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. Next, add the milk/egg mixture back into the pot of the remaining hot milk, whisking constantly. Place the pot back on the stove and stir the custard over low heat until thick enough to coat the back of a wooden spoon, about ⏱️ 5 minutes.
milk (2% or whole)2 cupcups full fat coconut milk or heavy whipping cream (divided, I like using coconut milk)1 1/4
6
Place a fine-mesh sieve (strainer) over a large heat proof bowl and immediately strain the custard into the bowl. Stir in the pureed pistachio cream mixture, salt and vanilla and then let custard cool ⏱️ 10 minutes. Cover and place in the fridge for ⏱️ 4 hours or overnight, stirring as often as possible. If needed, the custard can be quickly cooled in the freezer for ⏱️ 1-2 hours, but make sure to stir the custard every ⏱️ 30 minutes to prevent uneven freezing.
7
Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. During the last five minutes add the chopped pistachios and chocolate chips. Transfer the ice cream to an airtight container. Freeze for ⏱️ 4-6 hours before serving. Allow to sit on the counter five minutes before serving, scoop and enjoy!
Nutrition Facts
calories
3970 kcal
fat Content
217 g
serving Size
1 serving
fiber Content
31 g
sugar Content
262 g
sodium Content
2096 mg
protein Content
71 g
cholesterol Content
1231 mg
carbohydrate Content
333 g
saturated Fat Content
117 g
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