Ingredients (Yields ½ Gallon):
- 1 ½ Cups Sugar
- 2 Tbsp. Flour
- ½ tsp. Salt
- 3 Eggs, beaten
- 1 Quart Whole Milk
- ½ Pint Whipping Cream
- ¾ Cup crushed, unsalted pistachios
- 1 Tbsp. Vanilla Extract
- 2 Tbsp. Lime Zest
- ½ Cup of Brushfire Farms Prickly Pear Simple Syrup
- 1 Tbsp. fresh Mint, chopped
- Waffle Cones
Process:
- In large mixing bowl, combine Sugar, Flour, Salt, Eggs and Milk and whisk together.
- Transfer to pot, cook on low heat for roughly 20 – 30 minutes, whisking every 5 minutes until slightly thickened.
- Pour mixture into large bowl and let cool in refrigerator until chilled.
- Remove bowl from refrigerator and add whipping cream, vanilla, lime zest and prickly pear syrup and mix together.
- Chill metal cylinder in freezer beforehand and fill with mixture. Fill space between cylinder and bucket with ice and rock salt. Churn the ice cream according to the manufacturer's directions. Note: Our ice cream maker churned for roughly 40 minutes until ice cream was thick but could still slide off a spoon. Turn off ice cream maker, remove top and add pistachios and lime zest. Turn back on for a few minutes to blend together.
- Transfer to container and place in freezer until firm.
- Remove from freezer, allow to thaw for maybe 15 minutes. Scoop into waffle cones and enjoy!