Pistachios and almonds are usually part of the muesli we eat for breakfast. What if you added them to vanilla ice cream? The effect is amazing!
Ingredients:
- 6 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 3/4 teaspoon kosher salt
- 1 vanilla bean (split lengthwise and seeds scraped out)
- 1/2 teaspoon pure almond extract
- 3/4 cup fresh cherries, pitted and halved
- 1/4 cup shelled pistachios (roughly chopped)
Method:
In a medium saucepan over medium heat, whisk together the egg yolks, heavy cream, whole milk, sugar and salt. Add the scraped vanilla pod and split vanilla bean.
Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 10-12 minutes. Do not let it boil.
Remove the pan from the heat and discard the vanilla pod. Stir in the almond extract until well combined.
Pour the mixture into a bowl, cover with cling film and press the cling film directly onto the surface of the mixture to prevent a skin forming. Chill in the fridge for at least 4 hours or overnight.
Once the mixture is thoroughly chilled, churn in an ice-cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually about 20-25 minutes.
During the last few minutes of churning, add the halved cherries and chopped pistachios to the ice-cream maker and continue to churn until evenly distributed.
Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
Serve the Vanilla Almond Ice Cream with Cherries and Pistachios in bowls or cones and enjoy this delicious frozen treat!
