Chocolate and pistachio is a favorite flavor combination in France. Make sure to shave the chocolate into thick strips so it doesn’t disappear during the mixing phase.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup half and half
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 egg yolks, beaten
- 1 tablespoon vanilla extract
- 2 cups heavy cream
- 1 cup blanched pistachios, shelled and chopped
- 1 cup dark chocolate, thickly shaved with a vegetable peeler
Preparation:
In a small saucepan, heat half and half, sugar, and salt to nearly simmering. Pour a small amount of hot mixture into the egg yolks, stirring, and then whisk the eggs back into the hot saucepan. Continue cooking, stirring constantly, over low heat until the mixture thickens enough to coat the back of a spoon. Cool the mixture to room temperature, and stir in the vanilla and cream. Freeze in an ice cream maker according to the manufacturer’s instructions. Add the nuts and chocolate just before the ice cream begins to freeze.
Makes 8 servings.
