I'm completely in love with this ice cream recipe, its divine, the sweetness of the honey is balances by the saltiness of the pistachios. It's rich and creamy and just perfect on a hot afternoon.
Salted honey and pistachio ice cream
8 Tablespoons of honey (I used pohutukawa honey)
1 Tablespoon salt
1 cup of whole milk (Lewis Road Creamery if you live in New Zealand!)
2 Tablespoons of sugar
4 large egg yolks
1 cup heavy cream
1/4 teaspoon guar gum
3/4 cup pistachios (roughly chopped)
In a small saucepan, heat the honey and salt until combined, remove from the heat and set aside.
In a medium saucepan combine the milk and sugar, heat until the sugar is dissolved and the milk is nearly simmering. Remove the pan from the heat.
In a medium mixing bowl, beat the egg yolks together, temper the eggs with the milk mixture by adding 1/4 cup of hot milk to the eggs at a time, stirring consistently until all the milk is in the egg bowl. Return the egg/milk mixture to the saucepan and heat over a medium heat (stirring consistently) until the thermometer reads around 170F and the 'custard ' is thickened.
Pour the mixture thru a sieve into a clean bowl. Add the warm honey (it may need reheating), mix thoroughly.
Lastly stir in the heavy cream, keep mixing until the mixture is at room temperature. Cover the bowl with plastic wrap to prevent a skin from forming and place in the refrigerator over night.
Churn the mixture in the ice cream maker according to the manual, slowly sprinkle in the guar gum (guar gum can clump if added to liquid too quickly). Pour into a container and sprinkle over the pistachios. Freeze and enjoy.