Pistachio Peach Phyllo Nests

A complete dessert nice for a simmer at the end of a summer day

TOAST 12min || INFUSE: 14hr || CUSTARD: 30mins || INFUSE: 14hr || CHILL: 4hrs-12hrs || CHURN: 25mins

Pistachio Ice Cream

  • 4 Cups Shelled Pistachios

  • 4 Cups Whole Milk

  • 2 1/2 Cups Heavy Whipping Cream

  • 2/3 Cups Half & Half

  • 1 1/2 Cups Toasted White Sugar

  • 1 Cup Egg Yolks (a little less is fine)

  • 1/2 Tsp Kosher Salt

  • 5 Green Cardamom Pods

  • 2 Dried Rose Flowers

  • 1/4 Tsp Almond Extract

  • 5 Peels of Orange (About 2/3’s an orange)

  • About 5 Drops Blue, 4 Drops Green Food Coloring

Phyllo Nests

  • 1 Package Kataifi (Thawed Overnight)

  • 2 Tbsps Good Olive Oil (preferably Albanian)

  • 1/2 Tsp Iodized Salt

  • 1/2 Tsp Flake Salt

Peach Caramel

Infuse Pistachios

  1. Preheat the oven to 325 Degrees F

  2. On a sheet tray spread the pistachios out evenly and toast in the oven for about 10-12mins, check them closely after 8mins, they can burn easily

  3. Let the pistachios cool, and then chop coarsely

  4. In a large pot mix the milk, cream, pistachios, cardamom, Orange Peels, and roses

  5. Bring to just barely a simmer on Medium to low heat, and let cool

  6. Pour into a bowl and chill overnight, or up to 24hrs

Toast Sugar

  1. Preheat the oven to 325 Degrees F

  2. Spread the sugar out into a thin layer on a baking sheet and toast in the oven checking and stirring about every 8 minutes

  3. The sugar should take on a golden hue, but don’t let it melt, checking and stirring it is key

  4. Let cool and set aside for the custard

Create the Custard / Churn

  1. Take the infused Pistachio and dairy mixture out of the fridge and return it to a large pot, heating over medium low heat until just barely a simmer

  2. Pour the warmed mixture through a fine mesh strainer into a medium sauce pan, set aside

  3. Meanwhile, in a large mixing bowl, and the egg yolks and the toasted sugar, whisking immediately into a smooth mixture to avoid creating clumps

  4. Heat the strained infused cream under medium low heat to barely a simmer

  5. Slowly pour about a cup of the cream mixture into the egg yolk mixture whisking vigorously as you add. Add an additional cup if you’d like to ensure thorough tempering of the egg yolks

  6. Pour the egg and cream mixture back into the sauce pan, and begin whisking the two together over medium low heat

  7. Stir until the mixture thickens or reaches about 160 degrees F

  8. Pour the mixture through a fine mesh strainer into a medium bowl and cover at surface level in plastic wrap.

  9. Chill 4 hours, ideally overnight

  10. Remove the custard from the fridge, and whisk in the Half and Half and the food coloring

  11. Taste for salt and flavors before churning in your ice cream maker per the makers instructions

Form & Bake the Nests

  1. Place the frozen Phyllo dough in the fridge the night before using

  2. Take the dough out of the fridge and bring to temperature on the counter 2 hours before making

  3. Preheat the oven to 35o degrees F

  4. Paint a muffin pans cups with olive oil

  5. Pull apart fist fulls of the Phyllo dough and nestle them into each of the muffin cups

  6. Drizzle each nest in the muffin cups with additional olive oil and sprinkle with the Iodized salt

  7. Bake until the dough gets a light golden brown about 10-12min

  8. Remove from the oven and season with additional flake salt immediately

  9. Allow to cool for about 5 minutes, and then pull the nests from the muffin tin to let cool completely on a wire rack

Assemble and Serve

  1. Pull the frozen pistachio ice cream out of the freezer 20mins before serving

  2. Place a dot of the peach caramel sauce on the bottom of the plate

  3. Place the phyllo nest on the dot of caramel to glue it to the plate

  4. Scoop a single serving of the pistachio ice cream into the nest

  5. Drizzle with additional peach caramel sauce

  6. send to a guest immediately to enjoy!

Notes

  1. Nests will stay crunchy for about a day on the counter