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Fresh Mint & Pistachio Ice Cream
Fresh mint & pistachio ice cream, anyone? It’s simple to make, light and yummy. This recipe is for those who prefer ice cream maker doing all the “hard work” for them.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings:
4
Portions
Calories:
547
Author:
Julia
Ingredients
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
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Instructions
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!
Course:
Dessert
Cuisine:
American
Keyword:
Homemade Ice Cream, Pistachio Ice Cream Recipe
Nutrition Facts
Fresh Mint & Pistachio Ice Cream
Amount per Serving
Calories
547
% Daily Value*
Fat
42
g
65
%
Saturated Fat
18
g
113
%
Cholesterol
240
mg
80
%
Sodium
68
mg
3
%
Potassium
471
mg
13
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
25
g
28
%
Protein
12
g
24
%
Vitamin A
1430
IU
29
%
Vitamin C
2.4
mg
3
%
Calcium
190
mg
19
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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