Vanilla ice cream with pistachio cookie pieces

2 Servings

Difficulty:

Indulge in this creamy vanilla ice cream, sprinkled with crunchy pistachio cookie pieces. A delicious and refreshing recipe that combines smoothness, crunch, and unique flavors. Perfect for ending a summer meal or for a cool sweet break.

Ingredients

For the mixture:

350 g whole milk
150 g whole liquid cream
4 egg yolks
90 g sugar
3 vanilla pods
4 pistachio cookies
250 g raspberries

Preparation

1. Place the raspberries in the freezer.

2. Whisk the egg yolks with sugar until the mixture becomes pale.

3. Heat the milk and cream in a saucepan with the split and scraped vanilla pods.

4. Pour half over the whitened egg yolks, mix, then pour everything back into the saucepan. Cook over low heat until reaching 85°C, stirring constantly.

5. Blend everything in a blender, strain through a chinois and let rest for 6 hours in the refrigerator.

6. Pour the mixture into the ice cream maker, churn for 20 minutes.

7. Add the crushed cookies and frozen raspberries. Churn for another 10 min.

8. Transfer to an airtight container, place in the freezer for 1 hour before serving.

Yummy!