Recipe courtesy of Richard Blais
Raita Ice Cream with Indian Pistachio Brittle
Total:
4 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
4 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 2/3 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 large English cucumber, peeled, seeded and roughly chopped 
  • 3/4 cup sugar
  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup packed fresh mint leaves
  • 3 large egg yolks
  • Pinch salt
  • Ice, for chilling
  • 1/2 cup whole-milk Greek-style yogurt
  • Indian Pistachio Brittle, for serving, recipe follows
Indian Pistachio Brittle:
  • 1 teaspoon coriander seed
  • 3 tablespoons mild honey
  • Pinch sea salt
  • 1/2 cup shelled pistachios, coarsely chopped

Directions

Special equipment: Special equipment: Ice-cream maker

Bring 1 cup of the cream and the milk to a simmer in a heavy medium saucepan. 

Puree the cucumber in a blender or food processor (or juicer if available), and then strain the juice through a fine sieve until you have 3/4 cup cucumber juice. 

Combine the sugar, cilantro and mint in a food processor and process until the herbs are finely ground. 

Whisk the yolks with the herb sugar in a heatproof bowl until combined. Gradually whisk in the hot cream mixture until blended, tempering the egg yolks. Return the mixture to the saucepan and add the salt. Stir over medium-low heat (do not boil) until the custard thickens slightly and coats the back of a spoon or an instant-read thermometer inserted into the mixture registers 170 degrees F, about 3 minutes. 

Pour the custard through a strainer into a medium bowl set over a slightly larger bowl filled halfway with equal parts ice and cold water. 

Stir the mixture until the custard is cool to the touch, about 5 minutes. Remove the bowl from the ice water and whisk in the cucumber juice and yogurt. Refrigerate until well chilled, and then transfer to the ice-cream maker and process according to manufacturer's instructions. Cover and freeze in a freezer container until firm. Serve with the Indian Pistachio Brittle.

IDEAS YOU'LL LOVE

Cocoa Whipped Cream

Recipe courtesy of Alton Brown

Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado

Recipe courtesy of Roger Mooking

Raita

Recipe courtesy of Bal Arneson

Lick Ice Cream's Cilantro Lime Ice Cream

Strawberry and Cream Ice Cream

Recipe courtesy of Jamie Deen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV