Sichuan Honey Pistachio

A Sichuan pepper infused honey in a classic pistachio base.

STEP 1

In a saucepan, heat the milk gently until the mixture reaches 40°C (104°F). This sets the base temperature for adding dry ingredients.

STEP 2

In a separate bowl, thoroughly mix all the dry components to help prevent clumping when added.

STEP 3

Gradually sprinkle the dry ingredients into the warm dairy mixture while stirring constantly to prevent clumping. Use an immersion blender or whisk to ensure a smooth, homogeneous mix.

STEP 4

Heat the mixture to 85°C (185°F) while stirring continuously. This step ensures food safety and activates the stabilizer.

STEP 5

Pour the hot mix over the pistachio paste and emulsify thoroughly.

STEP 6

Immediately chill the mix down to 4°C (39°F) to complete pasteurization. Use an ice bath or blast chiller if available.

STEP 7

Let the base rest in the refrigerator for at least 4 hours at 4°C, or ideally overnight. This improves texture, flavor development, and overrun during churning.

STEP 8

After aging, blend the mix again using an immersion blender or high-speed mixer. This re-homogenizes the base and ensures consistent viscosity before churning.

STEP 9

Churn the mix in your ice cream machine according to the manufacturer’s instructions—typically 20 to 40 minutes, or until the texture is thick, smooth, and spoonable.

STEP 10

Transfer the churned ice cream to a blast freezer for 2 hours, or freeze as quickly as possible to preserve texture. Then store in a static freezer at -20°C (-4°F).

For best texture, the ice cream should be stored and served between -11°C and -12°C (12.2°F to 10.4°F).