Dubai Ice Cream – Chocolate, Pistachio & Kataifi

An intense and sophisticated ice cream where dark chocolate meets the indulgence of pistachio and the crispiness of kataifi. A creation inspired by Eastern flavours, combining smoothness, crunch and aromatic intensity.

Ingredients:

• 550 g whole milk
• 200 g 35% fat whipping cream
• 80 g caster sugar
• 60 g DE40 glucose
• 40 g inverted sugar
• 5 g stabiliser
• 40 g 100% cocoa powder
• 120 g 70% dark chocolate
• 90 g egg yolks

Method:

• Heat milk, cream and inverted sugar.
• Mix sugar, stabiliser, glucose and cocoa.
• Pour over yolks and whisk lightly.
• Cook to 82°C (custard stage).
• Off heat, add dark chocolate and blend.
• Cool quickly then mature for at least 24 hours.
• Churn.

Ingredients:

• 84 g butter
• 171 g kataifi, finely chopped
• 339 g sweet pistachio paste (code 2920)
• 45 g sesame paste
• 100 g dark chocolate chips
• 100 g roasted pistachios, chopped

Method:

• Melt butter over medium heat.
• Add kataifi and toast until lightly golden.
• Add pistachio and sesame paste, mix well.
• Cool, then add chocolate chips and pistachios.