Coconut Carrot Pistachio

Every year at the end of summer we’re using up as much of the harvest as we can handle.  Carrots are a great late harvest prize and when they are fresh out of the ground their sweetness is incredible, especially when they are roasted and caramelized.  This week’s flavor is a bit of an amalgamation of flavors drawn from carrot cake and the Indian dessert Carrot Halwa.

 

Carrot

 

 

 

 

 

 

 

First the carrots. We like em’ roasty for our ice cream.  The sugars amplify and the water is baked out and what is left is nothing short of magic.

 

roasted carrot

 

 

 

 

 

 

 

Once the carrots are roasted and caramelized, they get pureed with a bit of milk and will be blended into the brown sugar ice cream base.

 

carrot puree

 

 

 

 

 

 

 

Then comes the coconut. We’ve found that coconut has a bigger impact on the flavor if it is toasted first and steeped in the ice cream base hot out of the oven.

 

coconuttoasted coconut

 

 

 

 

 

 

Pistachios.  We have a lot of love for many foods, but I could make flavors for months just with pistachios.  Man are they good.  Here we keep it simple, and crush the pistachios to go into the ice cream at the end of the churn.

 

pistachio

 

 

 

 

 

 

 

The scoop is a silky smooth carrot coconut ice cream decorated with crunchy pistachios. Harvest time goodness.

 

coconut carrot pistachio

 

 

 

 

 

 

 

Coconut Carrot Pistachio Ice Cream Recipe

 

Toasted Coconut:
1 cup of shaved coconut

Roasted Carrot Puree:
2-3 Carrots, medium, 1/4″ slices
1 Tablespoon Butter, melted
1/4 C milk

Ice Cream Base:
2 cups Heavy Cream
1/2 cup Milk
1/2 cup Brown Sugar
2 Eggs
3/4 teaspoon Sea salt
1C Carrot puree
1C Toasted Coconut
1/2 Cup Crushed pistachios

 

Instructions:

1. Make Roasted Carrot Puree: Preheat oven to 350 degrees. Toss carrots with melted butter and roast for 15 minutes. Stir carrots and roast for 15 minutes more or until caramelized but not burnt. Remove from oven and puree with 1/4 C milk until smooth; reserve.

2. Make Toasted Coconut (Do this right before you make the ice cream base for best results): Preheat oven to 350 degrees. Spread shaved coconut out on a sheet pan in one flat layer. Place in oven for approximately 10 minutes or until golden brown.

3. Make ice cream base: Crack eggs into a mixing bowl and whisk fully.  Add brown sugar and whisk.  Add heavy cream, milk, carrot puree and salt.  Whisk until ingredients are combined. Add toasted coconut.

4. Cook/pasteurize ice cream base: Over medium heat, whisk or stir base continuously until temperature reaches 165-170 degrees.  Remove from heat. Strain out toasted coconut. Cool ice cream base to room temperature (an ice bath will do this in about 15-20 minutes). Cover base, and chill in refrigerator overnight.

5. Churn ice cream base in ice cream machine according to manufacturer’s instructions. Add pistachios in last 5 minutes of churn. Package ice cream in air tight storage container, then store in freezer until you’re ready to eat, preferably overnight if you can possibly wait.

*Yields approximately 2.5 pints

 

If you’d rather not make it, you can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 9/18/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!

 

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Avocado Pistachio Chocolate Chip

Avocados and Pistachios are two of my all-time favorite things.  The original intention for this flavor was going to focus solely on pistachios, but the more I pondered on how that would happen, the more all of these ingredients crept into the picture.  I love that the green color give to the ice cream by the avocado plays some visual tricks. I loved that it looked like a pistachio ice cream.  It could also be mint chocolate chip at a glance.  Except it’s not.

 

avocado pistachio chocolate chip

 

 

 

 

 

 

 

 

The avocado is the first step of the ice cream and is the base of the flavor.  Avocados lend a great subtle flavor to ice cream, and ironically, actually remind me of pistachio flavorwhen in ice cream.  Maybe it’s just that green color.  The avocados are pureed with cream and then mixed into our standard ice cream base.  Also, if you don’t have a good stick blender, do yourself a favor and get one. You’ll use it a ton.  It’s one of my favorite kitchen tools.

 

avocado avocado avocado puree

 

 

 

 

 

 

 

The pistachios are roasted and salted.  I highly recommend buying the pistachio meats if you can – shelling enough pistachios for a batch of ice cream is not a task I would wish on most people.  It helps to roast the pistachio meats quickly at a high temp to keep them from softening too much.

 

 

pistachiospistachios

 

 

 

 

 

 

Finally the chocolate chips – are added in after the churn.

 

 

Chocolate chips

 

 

 

 

 

 

The combination of flavors is really unique – but works fantastically well.  A rich
avocado ice cream, filled with roasted pistachios and chocolate chips.

 

avocado pistachio chocolate chip

 

 

 

 

 

 

 

Avocado Pistachio Chocolate Chip Ice Cream

(makes approx 1-1/2 quarts)

Ingredients:

1 Large avocado or 2 small
1/2C Pistachio nutmeants, roasted
1/2Tbsp of Butter
1/2C Chocolate Chips
2 Cups Heavy Cream
1 Cup Whole Milk (use any fat percentage you prefer – higher lends to a creamier base)
3/4C Sugar
2 Eggs
2 teaspoons salt

 

Instructions:

1. Prepare the pistachios: Preheat oven to 350 degrees.  Melt butter and Toss pistachios melted butter and spread on sheet pan.  Generously sprinkle 1teaspoon of salt over the pistachios and place in oven for 5-8 minutes.  Remove, set aside and let cool completely.  Once cool, place pistachios in freezer bag or container and place in freezer until ready to go in ice cream.

2. Prepare the avocado ice cream: Puree avocado with the one cup of whole milk you will be using for the ice cream base and set aside.

Crack eggs into a mixing bowl and whisk fully. Add sugar and whisk until sugar and eggs are combined. Add cream, avocado puree, vanilla and salt and whisk again until all are fully incorporated.

Place ice cream base in a pot over medium heat, stirring continuously. Continue to heat mixture until temperature reaches 165 degrees. Remove from heat.  Cool the ice cream base to room temperature (an ice bath will do this in about 15-20 minutes) and then place in a container, cover, and chill in refrigerator overnight.

3.  Churn ice cream base in ice cream machine according to manufacturer’s instructions. Add pistachios and chocolate chips in last 5 minutes of the churning process.  Freeze in a tightly covered container for at least 4 hours, preferably overnight if you can wait.  Then, enjoy!

*Yields approximately 2.5 pints

If you’d rather not make it, you can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 4/3/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!
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Dark Chocolate Strawberry Pistachio

Since local berries are one of our absolute favorite things of summer, its not uncommon for us to do multiple flavors with the same berry.  Especially strawberries. When I began thinking about a new flavor concept for using strawberries, I chose to go the selfish route this time and do exactly what I wanted to eat.  I knew pistachio was going to be one of the components.  I toiled on different sugars or a combination thereof, as well as different forms of cream combinations (sour cream, cream cheese, goat cheese, goat milk, etc – and then it hit me.  We’ve only done two (!) flavors previous to this with a chocolate base, (3X Chocolate, Georgia Walnut) and we’ve seriously neglected the chocolate lovers, myself being one of them.  So that was that.  Dark Chocolate, Strawberries and Pistachios.

CocoaStrawberriesPistachios

 

 

 

 

 

 

The chocolate base has a good concentration of cocoa – not quite as much as our 3x chocolate since there needed to be balance with the other flavors, however its still a nice dark chocolate ice cream.

Dark Chocolate Base

 

 

 

 

 

 

 

 

The gorgeous local strawberries were made into a nice thick syrup to be woven throughout the base.

Strawberry SyrupStrawberry Syrup

 

 

 

 

 

 

The shelled, roasted and salted pistachios were thrown in during the churn to give a big salty crunch.  The final product is a dark chocolate ice cream, rippled with fresh strawberry syrup and studded with salted crunchy pistachios.

Chocolate Pistachio Strawberry

 

 

 

 

 

 

 

Want to try it? You can win one of the only two pints in the world, filled with this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. 2 lucky winners will be drawn randomly on Friday 7/12/13 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!

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