Recipes: Pistachio and Mint Spring Custard

• Prep Time:30 minutes
• Cook Time:30 minutes
• Serves:6

 

Tagged:
custard, dessert, ice cream, mint, pistachio, spring,

Pistachio and Mint Spring Custard uses freshly picked mint sprigs that have been strained into a vanilla custard to create a light, minty dessert. We paired it with pistachios, this year's nut of choice, to get a really unique flavor combination you and your guests will love.

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

Foodie Byte

Do not put the pistachios in with the custard, as they will harden and lose flavor. Save them for a wonderful topping for the best experience!

Ingredients

1 1/2 cups whole milk
2 eggs
2 egg yolks
1 1/2 cups of sugar
1 cup heavy cream
1 cup of pressed mint leaves
1 teaspoon vanilla extract
1/2 cup chopped pistachios

Preparation

Place milk in a double boiler and gently bring to a simmer.
Whisk eggs, egg yolks, 1 cup sugar in a mixing bowl.
Temper in ¼ cup hot milk into the egg mixture and whisk rapidly.
Combine the egg mixture into the remaining milk in the double boiler and cook for 15 minutes stirring constantly. The mixture should thicken
Remove from heat and transfer to a mixing bowl, add in the heavy cream.
Refrigerate until cold.
Once cold, combine mixture with the remaining 1/2 cup sugar, vanilla extract and mint leaves. Gently pulse in food processor until mixture is light green and mint leaves are well integrated.
Refrigerate for three hours.
Using fine strainer, strain the mixture to remove mint leaves.
Pour mixture into ice cream maker and continue following manufacturers directions.
Garnish with chopped pistachios when served.

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