What goes better with a giant slice of Rustic Pistachio Chocolate Vanilla Layer Cake?

Pistachio Nutmeg Black Cherry Ice Cream-016
Well, a ginormous scoop of Pistachio Nutmeg Black Cherry Ice Cream, of course!

Pistachio Nutmeg Ice Cream

3 cups half and half
1 cup heavy cream
8 large egg yolks
1 1/8 cup sugar
2 tsp. pure vanilla extract
1 heaping tsp. fresh ground nutmeg
1 cup pistachios, coarsely chopped
Fresh black cherries

Combine the half and half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and then immediately remove from the heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours, or until the temperature reaches 40 degrees or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes.
During the last 10 minutes, add the ground nutmeg to the ice cream.
With 5 minutes remaining, add the pistachios.
Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Top with fresh black cherries and serve alongside a giant slab of Rustic Pistachio Chocolate Vanilla Layer Cake!

**Recipe adapted from Alton Brown’s Vanilla Ice Cream.

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