Mocha Pistachio Ice Cream
Yield: About 1 quart
Prep time: 5 minutes, plus chilling and freezing time
Cook time: 10 minutes
4 cups unsweetened almond milk
1/3 cup honey
1/3 cup turbinado sugar*
1 tablespoon plus 1 teaspoon finely ground coffee (I use Café Bustelo)
1 tablespoon plus 1 teaspoon cocoa powder (I use Equal Exchange)
1/2 teaspoon vanilla
Pinch of salt
6 egg yolks
1/3 cup roasted, shelled pistachios (unsalted), coarsely chopped
(or regular sugar) should work as substitutes if you don’t have turbinado sugar.
Whisk together the almond milk, honey, sugar, coffee, cocoa, vanilla, and salt in a saucepan over medium heat, stirring occasionally, until the sugar is melted and the mixture is smooth, about 5 minutes.
Meanwhile, beat the egg yolks in a small bowl. Place a strainer in a large bowl so it will be ready when you need it.
Transfer about a cup of the hot almond milk mixture to the bowl with the egg yolks. Whisk quickly to temper the yolks, which keeps them from scrambling. Pour the egg yolk mixture back into the saucepan. Cook over medium to medium-high heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170 degrees on a candy thermometer, but you don’t necessarily need one–the mixture will noticeably thicken).
Pour the mixture through the strainer into the clean bowl, and refrigerate until chilled (at least two hours or overnight).
Freeze the mixture in an ice cream maker according to the instructions for your particular model. Add the pistachios when the ice cream is almost finished, and let it continue to churn for two more minutes. Transfer the ice cream to an airtight container and store in the freezer until firm, at least two hours. If the ice cream has been frozen for a while, letting it sit out at room temperature for ten minutes or so before serving will make it more flavorful and easier to scoop.