Pistachio & Honey Ice Cream Recipe

Preparation

1. 1

   Prepare the Pistachios

   In a food processor, pulse the pistachios until finely chopped. Reserve a small handful for garnishing later.

2. 2

   Make the Ice Cream Base

   In a saucepan, combine the milk, heavy cream, sugar, honey, salt, and vanilla extract. Heat over medium heat until the mixture is warm but not boiling.

3. 3

   Temper the Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add a few tablespoons of the warm milk mixture to the yolks, whisking constantly. This will temper the yolks and prevent them from scrambling.

4. 4

   Combine and Thicken

   Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

5. 5

   Add Pistachios

   Remove from heat and stir in the chopped pistachios. Let the mixture cool to room temperature, then refrigerate until chilled (at least 2 hours).

6. 6

   Churn the Ice Cream

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

   Transfer the ice cream to an airtight container, sprinkle the reserved pistachios on top, and freeze for at least 4 hours or until firm.

8. 8

   Serve

   Scoop the ice cream into bowls and enjoy your homemade pistachio and honey ice cream!