Homemade Sumac, Vanilla, Honey and Pistachio Ice Cream – Churned to Perfection
Dive into pure refreshment with this homemade ice cream infused with bright sumac and delicate vanilla, sweetened with honey and studded with crunchy pistachios. A quick spin in the ice-cream maker yields an irresistibly silky texture, while the citrusy tang of sumac lifts every spoonful. Perfect for backyard cookouts or an elegant finish to dinner, this fusion treat balances creamy comfort with Middle-Eastern flair.
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Preparation 15 min
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Rest 3 h 00
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Baking 10 min
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Servings 4 to 6
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Level Débutant
Ingredients
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Tip
- You can replace some of the milk with almond milk for a more oriental touch.
- For a sweet and salty contrast, add a few lightly salted roasted pistachios.
- A raspberry coulis on top adds a nice acidity.
Preparation steps
Infuse the sumac
Prepare the custard base
Churn in the ice cream maker
Your comments
Homemade Sumac, Vanilla, Honey and Pistachio Ice Cream – Churned to Perfection
Dive into pure refreshment with this homemade ice cream infused with bright sumac and delicate vanilla, sweetened with honey and studded with crunchy pistachios. A quick spin in the ice-cream maker yields an irresistibly silky texture, while the citrusy tang of sumac lifts every spoonful. Perfect for backyard cookouts or an elegant finish to dinner, this fusion treat balances creamy comfort with Middle-Eastern flair.
Tip
- You can replace some of the milk with almond milk for a more oriental touch.
- For a sweet and salty contrast, add a few lightly salted roasted pistachios.
- A raspberry coulis on top adds a nice acidity.
Ingredients
- Whole Milk : 300 milliliters
- Whipping cream 30% : 200 milliliters
- Egg Yolks : 4
- Honey (preferably Acacia or floral) : 80 grams
- Sumac : 1 teaspoon
- Vanilla Extract : 1 teaspoon
- Pistachio (crushed and unsalted) : 50 grams
- Salt : 1 pinch
Preparation steps
Infuse the sumac
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In a saucepan, gently heat the milk with the sumac (do not boil).
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Remove from heat and let infuse for 10 minutes, then strain using a fine sieve or tea filter.
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Add the cream to the infused milk, stir to combine, and set aside.
Prepare the custard base
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Whisk the egg yolks with the honey and the pinch of salt until the mixture lightens in color.
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Slowly pour the warm milk/cream mixture over the yolks while whisking.
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Pour everything back into the saucepan and cook over low heat, stirring constantly with a spatula, until it reaches 82–84°C (180–183°F). The custard should coat the spoon without boiling.
Remove from heat, stir in the vanilla extract.
Pour into a clean container and cover with plastic wrap directly on the surface.
Let cool at room temperature, then refrigerate for at least 2 hours (ideally overnight).
Churn in the ice cream maker
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Pour the chilled base into your ice cream maker.
Churn according to your machine’s instructions (usually 20–30 minutes).
Halfway through, add the chopped pistachios.
Transfer to an airtight container and freeze for 1 hour if a firmer texture is desired.
Serve with a drizzle of honey, a few whole pistachios, and a pinch of sumac for garnish.