Recipe courtesy of Richard Blais
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Raita Ice Cream with Indian Pistachio Brittle
Total:
4 hr 35 min
Prep:
20 min
Inactive:
4 hr
Cook:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
4 hr 35 min
Prep:
20 min
Inactive:
4 hr
Cook:
15 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.

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