Butter Yellow Honeycomb Pistachio (Print Version)
Butter-yellow ice cream and honeycomb candy, layered between crisp pistachio cookies for a refreshing dessert.
# Ingredients:
→ Butter Yellow Honeycomb Ice Cream
01 -
480 ml heavy cream
02 -
240 ml whole milk
03 -
150 g granulated sugar
04 -
4 large egg yolks
05 -
30 g unsalted butter, softened
06 -
1 teaspoon vanilla extract
07 -
50 g honeycomb candy, crushed
→ Pistachio Cookies
08 -
130 g shelled unsalted pistachios
09 -
160 g all-purpose flour
10 -
0.5 teaspoon baking powder
11 -
0.25 teaspoon fine sea salt
12 -
113 g unsalted butter, softened
13 -
100 g granulated sugar
14 -
50 g packed light brown sugar
15 -
1 large egg
16 -
1 teaspoon pure vanilla extract
17 -
0.25 teaspoon almond extract (optional)
# Steps:
01 -
Heat milk, cream, and half the sugar in a saucepan over medium heat until hot but not boiling. In a separate bowl, whisk egg yolks with the remaining sugar until pale. Gradually whisk the warm milk mixture into the yolks, then return the mixture to the saucepan. Cook on low, stirring constantly, until the custard thickens and coats the back of a spoon (approximately 77°C). Remove from heat and stir in butter and vanilla. Allow the mixture to cool completely.
02 -
Once cooled, churn the custard in an ice cream maker according to the manufacturer's instructions. In the final minute of churning, fold in the crushed honeycomb candy. Transfer the ice cream to a container and freeze until firm for a minimum of 4 hours.
03 -
Preheat the oven to 175°C. Pulse pistachios in a food processor until finely ground, taking care not to form a paste. In a bowl, whisk together flour, baking powder, salt, and ground pistachios. In a separate bowl, cream softened butter with both sugars until light and fluffy. Beat in egg, vanilla, and almond extract if using. Gradually incorporate the dry ingredients until a uniform dough forms.
04 -
Roll the dough into 16 balls and flatten each to a 0.6 cm disk. Arrange on a parchment-lined baking sheet. Bake for 10–12 minutes until the edges turn golden. Cool completely on a wire rack.
05 -
Scoop the honeycomb ice cream onto the flat side of 8 cookies. Top each with a remaining cookie and press gently to form sandwiches. Freeze assembled sandwiches for 30 minutes prior to serving for optimal texture.
# Notes:
01 -
Rolling sandwich edges in chopped pistachios or extra honeycomb enhances presentation.
02 -
Omitting almond extract produces a more neutral pistachio profile.
03 -
Store assembled sandwiches in an airtight container in the freezer for up to one week.