Ingredients
Scale
- 1 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 3 tablespoons Pistachio Paste (pure, unsweetened)
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- Pinch of Sea Salt
- 1/2 cup Kataifi (shredded phyllo dough), chopped
- 1 tablespoon Butter
- 1/4 cup Dark or Milk Chocolate, melted
- 2 tablespoons additional Pistachio Paste (for the mix-in)
Instructions
- In a medium bowl or large measuring cup, whisk together the whole milk, heavy cream, 3 tablespoons of pistachio paste, sugar, vanilla extract, and sea salt. Ensure the pistachio paste is fully incorporated and the sugar has dissolved. A small hand blender can help achieve a perfectly smooth consistency.
- Pour the mixture into a clean Ninja Creami pint container. Place the lid on firmly and set it on a level surface in your freezer. Allow it to freeze for a full 24 hours to ensure the texture is firm enough for processing.
- While the base freezes, or just before serving, melt the butter in a small skillet over medium heat. Add the finely chopped kataifi and sauté, stirring constantly, until it is golden brown and very crunchy. Remove from heat and let it cool completely.
- In a small bowl, toss the cooled, toasted kataifi with the remaining 2 tablespoons of pistachio paste and the melted chocolate. Spread the mixture onto a piece of parchment paper and let it harden slightly in the fridge. Once set, break it into small, bite-sized clusters.
- Remove the frozen pint from the freezer and take off the lid. Place the pint into the Ninja Creami outer bowl and lock it into the machine. Select the “Ice Cream” or “Lite Ice Cream” function. If the texture looks crumbly after the first spin, add a splash of milk and run the “Re-spin” cycle.
- Use a spoon to create a hole in the center of the spun ice cream that reaches the bottom of the pint. Drop in your prepared chocolate-pistachio kataifi clusters. Place the pint back into the machine and select the “Mix-in” button. Serve immediately for a soft-serve texture or freeze for 30 minutes for a firmer scoop.
- Cook Time: 20 minutes (plus 24-hour freezing time)