Ingredients:

  • 1 ¾ cups (414ml) heavy cream (36% milk fat or higher)
  • 1 ¼ cups (296ml) whole milk
  • 3 tablespoons (15g) unsweetened cocoa powder, preferably Dutch-process
  • 3 large egg yolks
  • ½ cup (100g) granulated sugar
  • ½ teaspoon (2.5ml) vanilla extract
  • ¼ teaspoon (1.5g) fine sea salt
  • 8 ounces (225g) dark chocolate (60-70% cacao), finely chopped, or ~1 cup dark chocolate chips
  • 2 tablespoons (30g) unsalted butter
  • 2 ounces (57g) kataifi pastry, thawed if frozen (shredded filo dough)
  • 4 ounces (113g) pistachio butter (ensure it’s smooth and creamy)
  • 1 tablespoon (15ml) tahini

Instructions:

  1. Combine heavy cream, whole milk, and cocoa powder in a saucepan. Heat over medium heat, stirring constantly, until steaming (small bubbles form around the edges) – do not boil.
  2. In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened. Gradually whisk a small amount (about ¼ cup) of the hot cream mixture into the egg yolk mixture to temper it (prevent curdling).
  3. Pour the tempered egg mixture back into the saucepan with the remaining cream. Add vanilla extract and salt. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon and reaches 170°F (77°C) on a candy thermometer.
  4. Place chopped dark chocolate in a large bowl. Pour the hot custard base through a fine-mesh sieve over the chocolate.
  5. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Strain the mixture again through the sieve.
  6. Cool the ice cream base at room temperature for 1 hour. Then, cover and refrigerate for at least 3 hours, or preferably overnight. This step is crucial for the best texture!
  7. Melt butter in a skillet over medium heat. Add kataifi pastry and toast until golden brown and crispy, stirring frequently. Remove from heat and stir in pistachio butter and tahini until well combined. Set aside to cool slightly.
  8. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
  9. Layer one-third of the chocolate ice cream in your freezer-safe container. Top with half of the pistachio kataifi cream. Repeat layers, ending with the remaining chocolate ice cream.
  10. Cover the container tightly and freeze for at least 3 hours, or preferably overnight, to allow the ice cream to harden.