Homemade Sumac, Vanilla, Honey and Pistachio Ice Cream – Churned to Perfection

Infuse the sumac

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  Step 1

  In a saucepan, gently heat the milk with the sumac (do not boil).

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  Step 2

  Remove from heat and let infuse for 10 minutes, then strain using a fine sieve or tea filter.

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  Step 3

  Add the cream to the infused milk, stir to combine, and set aside.

Prepare the custard base

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  Step 4

  Whisk the egg yolks with the honey and the pinch of salt until the mixture lightens in color.

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  Step 5

  Slowly pour the warm milk/cream mixture over the yolks while whisking.

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  Step 6

  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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  Step 7

  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.