Dubai Dreams Chocolate Ice Cream with Pistachio Kataifi Swirl

Dubai Dreams Chocolate Ice Cream With Pistachio

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Preparation time:20 Mins

Cooking time:10 Mins

Servings:6 servings

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:

• 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.
• 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).
• 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.
• Place chopped dark chocolate in a large bowl. Pour the hot custard base through a fine-mesh sieve over the chocolate.
• Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Strain the mixture again through the sieve.
• 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!
• 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.
• 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.
• 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.
• Cover the container tightly and freeze for at least 3 hours, or preferably overnight, to allow the ice cream to harden.

Nutrition Facts

Calories:640

Fat:51g

Fiber:5g

Recipe Info

Category:Dessert

Cuisine:Middle Eastern

Recipe Introduction

Quick Hook

Ever wondered what happens when Dubai chocolate goes on an ice cream holiday? This Dubai chocolate bar ice is your answer! Prepare for a flavor adventure.

It's a crazy mix of rich chocolate, nutty pistachios, and crispy kataifi.

Brief Overview

This recipe takes inspiration from amazing Middle Eastern desserts . It’s a medium-difficulty recipe. It takes about 4 hours, minimum. It makes around 6 servings. The viral sensation in your freezer.

Main Benefits

This homemade ice cream features good fats and antioxidants from the dark chocolate pistachio ice cream . It's perfect for a special occasion or a swanky night in.

This ice cream recipe is special because it perfectly balances textures and flavors. It also features a custard base . Honestly, it’s the perfect way to turn Dubai dessert recipes into something completely unexpected!

Ready to make this viral chocolate bar into something even better? Next, we will look at the ingredient's list! This is honestly easier than finding a parking spot near Selfridges!

Ingredients & Equipment: Let's Get This Party Started!

Okay, let’s dive into the good stuff. We're making Dubai chocolate bar ice cream , so let's get our ingredients in order.

It's a mashup of Middle Eastern desserts, so expect something special. Don't worry, it's not as complicated as it sounds.

Honestly, you've got this!

Main Ingredients: The Stars of the Show

For this viral chocolate bar inspired treat, quality is key. It's gonna be the bomb!

• Heavy Cream: 1 ¾ cups (414ml) . High fat is your friend here.
• Whole Milk: 1 ¼ cups (296ml) . Don't skimp on the fat!
• Cocoa Powder: 3 tablespoons (15g) . Dutch-process gives a richer flavor.
• Egg Yolks: 3 large . They make the custard base super creamy.
• Granulated Sugar: ½ cup (100g) . Sweetness is happiness.
• Vanilla Extract: ½ teaspoon (2.5ml) . A touch of magic.
• Sea Salt: ¼ teaspoon (1.5g) . Brings out the chocolate flavor.
• Dark Chocolate: 8 ounces (225g) ( 60-70% cacao ), finely chopped. Go for quality; you'll taste the difference.
• Unsalted Butter: 2 tablespoons (30g) . To make that Pistachio kataifi sing!
• Kataifi Pastry: 2 ounces (57g) , thawed. Find this at most Middle Eastern stores, or specialty shops.
• Pistachio Butter: 4 ounces (113g) . Smooth and creamy is what we want.
• Tahini: 1 tablespoon (15ml) . Adds a nutty depth.

I once tried making this with cheap chocolate. Big mistake. The dark chocolate pistachio ice cream just wasn't the same. Pay a little extra, trust me.

Seasoning Notes: Adding the Zing

Here’s where we get clever. Essential spice combinations will elevate your ice cream!

• Vanilla & Salt: Classic, but crucial. Enhances the chocolate.
• Tahini: Adds a unique nutty depth to the pistachio kataifi cream.
• Substitution Tip: If you can't find kataifi pastry, crushed cornflakes work in a pinch. It's a texture thing, you know?

Equipment Needed: Keep it Simple

No need to go crazy with fancy gadgets. Less is more, my friend!

• Medium Saucepan: For the custard.
• Whisk: Essential for smooth custard.
• Candy Thermometer: Important for perfect custard. Aim for 170° F ( 77° C) .
• Large Mixing Bowl: For cooling.
• Fine-Mesh Sieve: Strains out lumps, no one wants that!
• Ice Cream Maker: Obvs.
• Freezer-Safe Container: To store your masterpiece.

Alright, you're all set! This ice cream recipe is about to blow your mind. Let's make some Dubai dessert recipes magic happen!

Dubai Dreams: Mastering the Art of Chocolate Ice Cream

Honestly, who hasn't seen that viral chocolate bar from Dubai? The one with the pistachio kataifi filling? I was obsessed! Naturally, I immediately thought, "How can I turn this into homemade ice cream ?" Let's make some Dubai chocolate bar ice cream!

Prep Like a Pro: Your Mise en Place Mission

First things first, get organized. Chop your dark chocolate into small pieces. Measure out all your ingredients. Trust me, it will make the whole process smooth.

Safety tip: keep a close eye on those egg yolks later. Nobody wants scrambled ice cream!

From Custard Chaos to Creamy Perfection

1. Heat cream, milk, and cocoa. Don't boil, just get it hot!
2. Whisk yolks and sugar. Then slowly add the hot cream mix to them. This stops the eggs from cooking!
3. Cook the custard base until it coats a spoon at 170° F ( 77° C) . This is critical.
4. Melt chocolate with the hot custard. Stir until smooth.
5. Cool, then chill for at least 4 hours (or overnight).
6. Toast the kataifi with butter. Then mix with pistachio butter and tahini.
7. Churn the chocolate base in your ice cream maker. Follow your machine's instructions.
8. Layer ice cream and pistachio kataifi cream in a container. Then freeze until solid.

Pro Tips and Tricks for Ice Cream Recipe Success

Want to elevate your dark chocolate pistachio ice cream game? A little tahini in the pistachio kataifi mix adds depth.

Make sure you don't over-churn your ice cream. It should be soft-serve texture before freezing. Avoid burning the custard base - low and slow is the key!

Honestly, this Dubai dessert recipe is worth the effort. The salty-sweet Middle Eastern desserts flavors are incredible. It's a real showstopper! This isn't just an ice cream recipe.

It's a trip to Dubai chocolate heaven, one spoonful at a time. And if you liked the Dubai chocolate bar ice cream recipe, go check my other ice cream recipes.

Recipe Notes for Your Dubai Chocolate Bar Ice Creation

Alright, let's chat about making this Dubai chocolate dream ice cream recipe even easier! Honestly, I've messed up homemade ice cream more times than I can count.

So, here's what I've learned so you don't have to.

Serving Suggestions: Making it Instagram-Worthy

Let's be real, presentation matters. Think about this: a scoop in a fancy waffle cone? Yes, please! Drizzle some melted dark chocolate pistachio ice cream on top.

Or, go full Middle Eastern desserts vibe and sprinkle with extra chopped pistachios. A little goes a long way. You know?

Storage Tips: Keeping it Cool

This chocolate ice cream is best enjoyed fresh. But if you have leftovers (unlikely!), keep it airtight. Store it in the freezer for up to a week.

Any longer, and it might get a bit icy. Reheating? Nope! Just let it soften a bit before scooping. Custard base ice creams can get weird if you try to melt them.

Trust me on this.

Variations: Remixing the Recipe

Feeling adventurous? Swap out the dark chocolate for milk chocolate. Or even white chocolate. It's your ice cream, after all! For a dairy-free version, use coconut milk and vegan chocolate.

Easy peasy! You could also swap the Pistachio kataifi with any toppings you like.

Nutrition Basics: A Treat, Not a Diet

Let's keep it real: this Dubai dessert recipes isn't exactly health food. It's a treat. Enjoy it! But, it does have some good stuff too, like protein from the pistachios.

Plus, dark chocolate has antioxidants. So, you know, balance. Don't eat the whole tub in one sitting, okay?

So, that's it! I hope these tips help you nail this viral chocolate bar inspired Dubai chocolate bar ice . Remember, have fun with it.

Don't be afraid to experiment. And most importantly, enjoy the deliciousness! Happy scooping!