Pistachio Mint Chip Ice Cream
Try this Pistachio Mint Chip Ice Cream recipe
Try this Pistachio Mint Chip Ice Cream recipe
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 6 large egg yolks
- 3/4 teaspoon sea salt
- 1 cup milk (2% or whole)
- 1 1/4 cups full fat coconut milk or heavy whipping cream (i l divided
- 1/2 cup honey (may sub 1/2 cup granulated sugar)
- 1 vanilla bean seed scraped + pods reserved
- 2 cups fresh mint leaves
- 3/4 cup roasted pistachios shelled
- 1 1/4 cups full fat coconut milk heavy whipping cream (i like divided
- 1 cup (or more!!) semi-sweet chocolate chips roughly chopped
- 1/3 cup roasted pistachios roughly chopped (optional)
- Carbohydrate 103.754340012968 g
- Cholesterol 30208.32 mg
- Fat 651.033240001126 g
- Fiber 12.4032003583854 g
- Protein 394.256280005073 g
- Saturated Fat 234.157284000295 g
- Serving Size 1 1 QUART ICE CREAM (2656g)
- Sodium 9514.66051420035 mg
- Sugar 91.3511396545821 g
- Trans Fat 25.8509520001849 g
- Calories 7853 calories
Step-by-step
- 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.
- 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.
- 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.
- In a medium size bowl whisk the egg yolks with 2 tablespoons granulated sugar until the yolks are pale yellow.
- 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.
- 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 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.
- 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!
My Unexpected Culinary Adventure: Pistachio Mint Chip Ice Cream
As a busy working mom, time is a precious commodity. My days are a whirlwind of meetings, school pick-ups, and the never-ending cycle of laundry and meal prep. Finding moments for myself, let alone for elaborate culinary projects, feels like a luxury. But then, last week, something wonderful happened. My daughter's school had a bake sale, and the theme was "Green Delights." Suddenly, the challenge was on! I needed a dessert, something green, something delicious, and something that could be made within the constraints of my hectic schedule. Enter, unexpectedly, this Pistachio Mint Chip Ice Cream.
The recipe, initially intimidating with its multiple steps, actually turned out to be quite manageable, even for my limited kitchen time. The infusion process—steeping the milk with mint—was surprisingly simple and yielded an unbelievably refreshing flavor. The pistachio paste, initially a concern because of potential texture issues, blended beautifully, creating a wonderfully smooth and creamy consistency. I even surprised myself by successfully tempering the eggs, a technique I’d always avoided.
The best part? The whole family loved it. My daughter proudly presented our entry at the bake sale, and it was a complete success. The vibrant green color attracted attention, and the unique combination of cool mint and nutty pistachio won over even the pickiest palates. The creamy texture was a perfect contrast to the crunchy pistachios and chocolate chips. It was, to put it simply, a triumph. This experience taught me that even amidst the chaos of everyday life, there’s always room for a little culinary adventure. It doesn’t have to be complicated; sometimes, the simplest recipes can yield the most satisfying results.
Beyond the deliciousness, this ice cream became a symbol of something more. It became a testament to the power of embracing challenges and the unexpected joy of creating something beautiful from limited resources and time. It showed me that even a busy mom can find time for creativity, and that a little bit of self-care, in the form of a delicious homemade treat, can be exactly what I need to recharge and refocus amidst the daily grind.
So, if you’re a fellow busy mom, a harried professional, or simply someone who appreciates delicious, homemade goodness, give this Pistachio Mint Chip Ice Cream a try. It’s a surprisingly easy recipe that delivers exceptional results and the feeling that you've accomplished something delightful. And who knows, maybe it will lead you to an unexpected culinary adventure of your own.
This recipe is more than just a dessert; it's a reminder that even the smallest moments of creativity can bring immense joy and a sense of accomplishment. It's a delicious way to escape the daily routine and create something special, even within the constraints of a busy schedule. Give it a try, and let me know what you think!
