Pistacho Mint Recipe
Make Pistacho Mint Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pistachio Base
Mint Syrup
Method
Mint Syrup
- 1
Make mint syrup
In a small saucepan, combine water and sugar. Bring to a gentle simmer until the sugar dissolves completely. Add mint leaves and simmer 2-3 minutes to steep. Remove from heat, cover for 5 minutes, then strain the syrup. Stir in lemon juice and let cool completely before using.
Pistachio Ice Cream Base
- 2
Prep and whip the cream
Chill a large mixing bowl and beaters. Whip the heavy cream to soft peaks, then refrigerate until needed.
- 3
- 4
Incorporate pistachio paste
Stir pistachio paste into the milk mixture until fully combined and smooth.
- 5
Fold in whipped cream
Gently fold the whipped cream into the pistachio-milk mixture until no streaks remain and the mixture is light and airy.
- 6
Add pistachio texture
Fold in the chopped pistachios until evenly distributed.
- 7
Create mint swirl and freeze
Pour half of the ice cream base into a freezer-safe container. Drizzle half of the minted syrup over the surface and use a knife to swirl. Add the remaining base, drizzle the remaining syrup, and swirl again. Cover and freeze for at least 4 hours, or until firm.
- 8
Serve
Scoop into bowls or cones. Garnish with extra chopped pistachios if desired.
