Pistachio & Cardamom Ice Cream

Name: Pistachio & Cardamom Ice Cream
Prep time: 10 min
Cook time: 50 min
Total time: 4 h
Yield: 8
Cuisine: Indian
Ingredients: 250ml whole milk; 250ml double cream; 5 egg yolks; 100g shelled pistachios; ½ tsp ground cardamom; 125g caster sugar

Vegetarian

Gluten-free

A good curry night is hard to beat. After lots of spicy food, dessert isn't always what comes to mind, however a smooth and palate cleansing sweet treat is always welcome. One might opt to choose something along the lines of a mango sorbet, but my wife is a pistachio fiend, which meant I had to develop a suitable ice cream for post curry night.

Kulfi has been a traditional iced delight since the 16th century and the use of cardamom in recipes is arguably the most conventional flavour. Pistachio is often the flavour of choice in modern times. Rather than stick to a classic kulfi formula, I prefer to use a frozen custard and create a silky smooth pistachio and cardamom ice cream.

This recipe will require the use of an ice cream machine and a food processor. Be careful not to overcook the custard or it will scramble.

Serves

Prep

10m

Cook

50m

Total

Ingredients

250ml whole milk

250ml double cream

5 egg yolks

100g shelled pistachios

½ tsp ground cardamom

125g caster sugar

Method

Combine the milk, cream and cardamom in a large saucepan and place on a medium heat bringing it to a gentle simmer.
While the milk and cream are warming, whisk the egg yolks and the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks whisking constantly as you do.
Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stirring constantly, until thick enough to coat the back of a spoon. It should be thick and velvety.
Once the mixture has reached its desired consistency, turn off the heat. Use a food processor to blitz the pistachios into a nut butter, then mix into the ice cream custard. Once fully combined, pour back into the mixing bowl you used earlier.
Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per manufacturers instructions.
Decant the ice cream into a tub and enjoy right away or keep fresh in your freezer for another occasion.

Ingredients

250ml whole milk

250ml double cream

5 egg yolks

100g shelled pistachios

½ tsp ground cardamom

125g caster sugar

Tap for method

Method

Combine the milk, cream and cardamom in a large saucepan and place on a medium heat bringing it to a gentle simmer.
While the milk and cream are warming, whisk the egg yolks and the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks whisking constantly as you do.
Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stirring constantly, until thick enough to coat the back of a spoon. It should be thick and velvety.
Once the mixture has reached its desired consistency, turn off the heat. Use a food processor to blitz the pistachios into a nut butter, then mix into the ice cream custard. Once fully combined, pour back into the mixing bowl you used earlier.
Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per manufacturers instructions.
Decant the ice cream into a tub and enjoy right away or keep fresh in your freezer for another occasion.

by Max Makes Munch

Dessert

Ice cream

Indian