* This is a no churn easy ice cream that is loaded with flavor, so simple to make and the crunchy pistachio topping is next level good. It's a great to dessert to entertain this Summer.
You will need:
for the topping,
1/2 pound of shredded phyllo dough
60 g butter
3/4 cup pistachio nut butter
for the ice cream:
1 cup of ground pistachio/ you can toast raw unsalted pistachio just a little to bring out the flavors a little better or use raw pistachios.
2 cups of heavy whipping cream
2 egg yolks
1/2 cup of granulated sugar
* 1 1/2 tbsp sahlab starch/ if you don't have it, you can skip and flavor with 1 tbsp of orange blossom 'or' rose water.
* you can also use 1 tsp of mastic powder/ optional.
* or simply flavor with vanilla bean paste.
1 cup of whole milk
Preparation:
Start by mixing the milk, egg yolks, sugar and sahlab starch in a pot. Mix well then turn the heat on, keep on whisking until it starts to boil and thickens.
Use a strainer to to make sure the mixture has no lumps and very smooth.
Place on top of an ice bath and let it cool 5-7 minutes.
Add 2 cups of heavy whipping cream and whisk until soft peeks.
Move to a loaf pan lined with plastic wrap and freeze at least 2 hours or until set. Meanwhile start making the crunchy top.
The easiest way to break up the shredded phyllo is to do it while they are mostly frozen. Toast in a skillet with the butter until golden and crunchy. Make sure to watch it all times, when it's ready add the pistachio nut butter and mix. Let it cool completely before topping the ice cream. Add to both sides of the ice cream, garnish with more pistachios and enjoy. Take it out of the freezer 10 minutes before serving. YOU WILL MAKE YOU LIFE MUCH EASIER IF YOU PORTION AND SLICE THE ICE CREAM BEFORE STORING IN THE FREEZER.
#pistachioicecream
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