Butterscotch Toasted Pistachio + Cocoa Nib Ice Cream

July 22, 2012

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Butterscotch Pistachio Cocoa Nib Ice Cream | The Urban Baker #icecream #dessert

A few weeks back I made an angel food cake. The recipe called for 10 egg whites. When it was all said and done, I had 10 egg yolks left over. And when ever my kids see the glass jar filled with egg yolks, resting on the top shelf of the fridge, they know exactly what is coming next.

The combination of milk, cream, sugar, egg yolks, and vanilla is all one really needs to create a quart of ice cream at home (which costs less than buying a pint of the pre-packaged stuff in the freezer section of your local grocery store).  Making the custard is easy. It’s the waiting time that leaves little patience for my 3 boys.

Cocoa Nibs + Pistachios mixed into Butterscotch Ice Cream makes a great summer treatWith a small bag each of both cocoa nibs and toasted  pistachio nuts in the freezer, once the custard was set and churned in the ice cream maker, mixing these into the rich and creamy sweet custard could not have happened fast enough.

Summer days are filled with friends, trips to the beach, and lots and lots of hanging out. Instead of freezing the ice cream in a one quart container, pouring it into individual servings stores perfectly for those pals that just happen to pop by for a game of capture the flag or infection.

Levi’s endless supply of little ice cream spoons he saves from our local ice cream shop (Scoops) came in very handy for ice cream shared on the front porch with friends. Levi makes it very clear to everyone to not throw out the little, rainbow colored spoons. And of course, when Levi talks (or shouts), everyone listens!!

Butterscotch + Toasted Pistachio + Cocoa Nib Ice Cream
original recipe here
yield: 1 quart

16 ounces | 450 grams | 2 cups heavy cream
8 ounces | 250 grams | 1 cup whole milk
1 vanilla bean, scraped and seeded
2 5/8 ounces | 75 grams | 5 1/2 tablespoons unsalted butter
5 ounces | 150 grams | 3/4 cup muscovado sugar
1/2 teaspoon celtic sea salt
3 3/4 ounces | 110 grams |6 egg yolks, whisked
3 1/2 ounces | 100 grams | 3/4 cups pistachio nuts, toasted and chopped
1 3/8 ounces | 38 grams | 1/4 cup cocoa nibs

• place butter and muscovado sugar in a small saucepan set over simmering heat. right when the butter melts add the heavy cream and the milk. whisk to combine. slowly heat mixture and bring to a slow boil.
• while the cream mixture is heating, whisk the egg yolks in a heat proof, glass bowl. using a ladle, scoop small amounts of the hot cream into the egg yolks, whisking thoroughly. once the egg yolks have been tempered, whisk in the remaining yolks.
• pour the mixture back into the saucepan and cook over low heat until the mixture reaches 183*. you know you are close when the custard starts smelling “eggy”.
• set a strainer over a glass bowl. place that glass bowl inside a larger glass bowl filled with ice. strain the custard. add the vanilla bean and mix well.
• chill the mixture over your ice bath until completely cooled. refrigerate over night.
• churn the custard in your ice cream maker for about 30 minutes (follow the instructions from your ice cream maker as they are all different).
• using a rubber spatula, add the chopped pistachios and cocoa nibs. freeze in a one quart container or in individual portions.

More Ice Cream Treats around the Web:
Ice Cream Sandwiches To Go – Babble
Blackberry Ice Cream w/Amaretto – eCurry
Cookies + Cream Ice Cream Cake – Brown Eyed Baker
Peanut Butter Ice Cream – Foodie Crush

{ 23 comments… read them below or add one }

1 thyme (sarah) July 22, 2012 at 5:09 pm

I just saw cocoa nibs the other day in the bulk food section and wondered what I could make with them. Funny that here is an ice cream highlighting them! Far be it for me to not follow what fate might be laying right in my path…ice cream!


2 Kim July 22, 2012 at 5:28 pm

Ohhhh my, I love this ice cream. This looks so good with all these great ingredients!


3 Barbara Bamber | justasmidgen July 23, 2012 at 7:14 am

Those are just adorable.. and I love that he’s saved up his little spoons. I think I’d guard them with my life as well;) You must have a background in graphic design? I love what you’ve done here!! And.. the ice cream.. I couldn’t imagine anything more perfect on a hot summer’s day! xx


4 Susan July 23, 2012 at 7:57 am

Hi Barb – I love fonts, type, graphics. I am by no means an expert, but I do play around a bit and know the basics in photoshop and illustrator. It’s so fun. Just wish I had more time to really master it – then the possibilities would be endless!


5 Barbara Bamber | justasmidgen July 23, 2012 at 8:01 am

I’ve thought about buying Illustrator but have heard how difficult it is.. I like to just play around as well..


6 marla July 23, 2012 at 7:16 am

LOVE your homemade packaging and ICE CREAM ~ so beautiful.


7 Lucy Lean July 23, 2012 at 7:25 am

Those homemade pots of ice cream are adorable – ice cream looks pretty killer too.


8 Nancy@acommunaltable July 23, 2012 at 9:08 am

I love everything about this post – the homemade ice cream cups are absolutely BRILLIANT!!! Also love the fonts!!! As for the ice cream I was wondering… is there any left????


9 Maria July 23, 2012 at 9:49 am

Yum and gorgeous photos too!


10 Rachel @ Baked by Rachel July 23, 2012 at 12:57 pm

Those containers are cute! I love the little bits poking through every scoop.


11 najwa kronfel July 23, 2012 at 2:21 pm

This looks really good!!! I love the flavor combination and I bet the texture must be fantastic!


12 HeatherChristo July 23, 2012 at 7:07 pm

This sounds out of this world Susan! I have been meaning to make ice cream all summer, and this is amazing!


13 Allison [Girl's Guide to Social Media] July 23, 2012 at 7:46 pm

oh em gee! I want some ice cream right now and how cute are those lil ice cream containers?! i love it all, susan.


14 Cathy @ Noble Pig July 23, 2012 at 8:15 pm

So dang cute I could cry…wow, I love those cups! And that ice cream…hubba-hubba:).


15 Susan July 24, 2012 at 9:56 pm

I feel you, Cathy. However, I have ruined my kids. They want “individual” ice cream all the time. No more family style containers for my three boys.


16 Patricia Scarpin July 24, 2012 at 4:36 am

What a perfect way of using the yolks, Suz! I love the flavors you combined here, delicious!


17 Susan July 24, 2012 at 9:55 pm

Thanks, Patricia. I so miss you! xxx


18 Brooke @ Food Woolf July 24, 2012 at 6:36 am

Genius. Cute. And a totally great way to promote yourself and eat something tasty!!!


19 Susan July 24, 2012 at 9:55 pm

thanks, Brooke. It was a fun one to make and post!


20 El July 24, 2012 at 8:12 am

It looks delicious!


21 Susan July 24, 2012 at 9:54 pm

Thanks, El. It actually was super delish. And vanished quickly!


22 aida mollenkamp July 30, 2012 at 4:57 pm

What a delicious flavor combo, Susan! And your little ice cream labels are too cute!


23 Esi August 3, 2012 at 7:53 am

Wow, this is not only an amazing, kicked up ice cream, but I absolutely love the way you packaged it. Love.


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