Print

Homemade Pistachio Ice Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich and creamy homemade Pistachio Ice Cream made with real pistachios and a smooth custard base. Finely ground nuts provide delicate roasted flavor while chopped pistachios add a satisfying crunch to every scoop.

Ingredients

  • 1 cup shelled unsalted pistachios
  • 3/4 cup granulated sugar, divided
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • Pinch of salt
  • 1/2 cup chopped pistachios, for mixing in

Instructions

  1. Place the shelled pistachios and 1/4 cup of the sugar in a food processor. Process until finely ground, stopping before the mixture turns into pistachio butter.
  2. Combine the ground pistachios, whole milk, heavy whipping cream, and salt in a medium saucepan. Heat over medium-low heat until steaming but not boiling.
  3. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until smooth and slightly lighter in color.
  4. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. Continue gradually adding warm liquid until the yolks are tempered.
  5. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly.
  6. Continue cooking until the custard thickens enough to lightly coat the back of a spoon. Do not allow the custard to boil.
  7. Remove from the heat and stir in the vanilla extract and optional almond extract.
  8. For an especially smooth texture, strain the custard through a fine-mesh sieve. For more pistachio texture, leave some of the finely ground nuts in the mixture.
  9. Let the custard cool, cover it, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
  10. Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–30 minutes.
  11. Add the chopped pistachios during the final few minutes of churning.
  12. Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours, or until firm enough to scoop.

Notes

  • Lightly toast the pistachios for a deeper nutty flavor, then cool them completely before grinding.
  • Use untoasted pistachios for a more delicate flavor and a greener natural color.
  • Natural pistachio ice cream is typically pale or muted green rather than bright green.
  • For chocolate pistachio ice cream, fold finely chopped dark chocolate or mini chocolate chips into the ice cream near the end of churning.
  • Add a spoonful of pure pistachio paste to the warm custard for a stronger pistachio flavor.
  • A small amount of rose water or orange blossom water can be added for a floral variation.
  • Without an ice cream maker, freeze the chilled mixture in a shallow container and stir or whisk vigorously every 30–45 minutes during the first few hours.
  • Store in a shallow airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
  • Press parchment paper or plastic wrap directly against the surface to help prevent ice crystals.
  • Let firm ice cream stand at room temperature for 5–10 minutes before scooping.

Nutrition

Find it online: https://thefamilycooking.com/homemade-pistachio-ice-cream/