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