Pistachio Mango Ice Cream
🥭🍦 A tropical and nutty treat that combines the creamy richness of pistachios with the sweet, fruity flavor of mango. The perfect balance of creamy and refreshing for a summer dessert! 🌞
Ingredients:
1 cup unsalted pistachios, shelled
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 large egg yolks
1 ripe mango, peeled and chopped
1 teaspoon vanilla extract
Pinch of salt
Instructions:
In a blender or food processor, blend the pistachios until finely ground. 🥜 (2 minutes)
In a medium saucepan, combine the heavy cream, milk, sugar, and ground pistachios. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar dissolves. 🥄 (5 minutes)
In a separate bowl, whisk the egg yolks until smooth. 🥣 (2 minutes)
Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. 🥛 (3 minutes)
Gradually pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon. ⏲️ (5-7 minutes)
Remove from heat and stir in the vanilla extract and a pinch of salt. 🧂 (1 minute)
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly. 🕒 (4 hours)
Meanwhile, blend the chopped mango into a smooth puree. 🥭 (3 minutes)
Once the pistachio mixture is chilled, fold in the mango puree. 🍦 (2 minutes)
Churn the mixture in an ice cream maker according to the manufacturer’s instructions. 🍨 (20-25 minutes)
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm. ❄️ (2 hours)
Scoop and enjoy the creamy, nutty, and fruity goodness of pistachio mango ice cream! 😋 (1 minute)
Prep Time: 20 minutes | Chilling Time: 4 hours | Churning & Freezing Time: 3 hours | Total Time: 7 hours 20 minutes
Kcal: 280 kcal per serving | Servings: 6 se
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