Description
A rich, creamy chocolate ice cream inspired by Dubai, swirled with pistachio cream and topped with crispy knafeh for a unique Middle Eastern twist.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1/4 tsp fine sea salt
- 3 large egg yolks
- 1/2 cup shelled pistachios
- 1/4 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 cup shredded phyllo dough
- 1 tbsp unsalted butter, melted
- 2 tbsp sugar
- Whole pistachios (garnish)
- Dark chocolate shavings (garnish)
Instructions
- 1. In a medium saucepan, combine milk, cream, sugar, cocoa powder, cardamom, and salt. Heat over medium until the mixture is hot and begins to steam (do not boil).
- 2. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot milk mixture to temper the yolks.
- 3. Slowly pour the tempered yolks back into the saucepan, stirring continuously.
- 4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- 5. Remove from heat, stir in vanilla extract, and strain the mixture through a fine-mesh sieve into a bowl.
- 6. Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
- 7. In a small bowl, mix together ground pistachios, powdered sugar, and heavy cream until smooth. Set aside.
- 8. Preheat oven to 350°F (175°C). Toss shredded phyllo with melted butter and sugar. Spread on a baking sheet and bake until golden and crispy, about 10-12 minutes. Let it cool and break into small pieces.
- 9. Pour the chilled chocolate mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- 10. In the last few minutes of churning, gradually add pistachio cream into the churning ice cream to create swirls.
- 11. Once churned, fold in half of the crispy knafeh.
- 12. Transfer ice cream to a freezer-safe container, layering it with spoonfuls of the remaining knafeh and pistachio cream as you go.
- 13. Freeze the ice cream for at least 4-6 hours or until firm.
- 14. Scoop ice cream into bowls or cones, garnish with chopped pistachios and chocolate shavings. Sprinkle over some crispy knafeh for added texture.
Notes
- For best results, chill the ice cream base overnight.
- Use fresh cardamom for the most vibrant flavor.
- Store in an airtight container for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Middle Eastern, Fusion
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg