Tahini Cardamom Ice Cream with Candied Pistachios

Ingredients

• •1 cup heavy cream
• •1 cup whole milk
• •3/4 cup granulated sugar
• •1/4 cup tahini
• •1 teaspoon ground cardamom
• •4 large egg yolks
• •1/2 cup shelled unsalted pistachios
• •1/4 cup water
• •1/4 cup granulated sugar (for candied pistachios)
• •Pinch of salt

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and 3/4 cup granulated sugar. Heat over medium-low, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.

2. 2

   In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1/2 cup of the warm cream mixture to the yolks, whisking constantly to temper them and prevent curdling.

3. 3

   Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170-175°F). Do not let it boil.

4. 4

   Remove the custard from heat and whisk in the tahini and ground cardamom. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

5. 5

   Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

6. 6

   While the custard is chilling, prepare the candied pistachios. In a small skillet, combine the pistachios, 1/4 cup granulated sugar, 1/4 cup water, and a pinch of salt. Cook over medium heat, stirring frequently, until the liquid evaporates, and the pistachios are coated in a glossy caramel (approximately 5-7 minutes). Spread the candied pistachios on a parchment-lined baking sheet to cool completely.

7. 7

   Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.

8. 8

   Before serving, roughly chop the candied pistachios. Scoop the ice cream into bowls or cones, and sprinkle with the candied pistachios for a delightful crunch. Optional: drizzle with honey or sprinkle with flaky sea salt for added flavor.