Ingredients
The following ingredients have 4 Servings
- 5 g Fresh Mint ((0.18 oz))
- 115 g Pistachios ((1/3 cup))
- 350 ml Milk ((11.83 fl oz))
- 250 ml Whipping Cream ((8.45 fl oz))
- 75 g Sugar ((2.65 oz))
- 3 Egg Yolks
Instruction
- In a saucepan bring milk and fresh mint to a simmer. Remove from heat.
- Using a blender, blend the mint to get stronger flavor. Discard any leaves and stalks that have not been blended properly.
- Beat the egg yolks and sugar in a bowl. Pour the eggs in the minty milk while stirring constantly.
- Cook on low heat until the mixture thickens. Turn off the heat and let it cool down before placing it in the fridge for a couple of hours.
- Whip the cream until thick and fold into the mixture.
- At last throw in chopped pistachios and mix.
- To make the ice cream, simply follow your ice cream machine instructions.
- Serve with some more pistachios, if desired!
