Pistachio Parfait with Edible Flowers

Ingredients

• 1 Vanilla bean
• 0.25 l heavy cream
• 0.5 l milk
• 7 egg yolks
• 180 g sugar
• 100 g ground pistachios
• 2 tbsp honey
• 20 g finely chopped pistachios
• edible flowers (for garnish)

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds and stir them into the cream-milk mixture; bring to a boil, then remove from heat. Whisk the egg yolks with sugar until creamy. Slowly pour the hot milk in a thin stream into the yolk mixture while whisking, then return everything to the pot and remove the vanilla bean. Add the ground pistachios and cook over low heat, stirring with a wooden spoon until the custard thickens—do not let it boil.

2. 2.

   Let the pistachio custard cool over ice water, stirring occasionally. Mix the chopped pistachios with honey, add them to the custard, and fold in. Pour the cold custard into an ice cream maker and churn until ready. (If you don’t have a machine, pour into a shallow metal bowl and freeze, stirring frequently during the first hour).

3. 3.

   The recipe yields about 1 liter of ice cream—roughly 18 servings (about 5 cl each). Serve in four dessert cups, topped with edible flowers.