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Creamy Pistachio Ice Cream

Helen T. Patterson
Enjoy a rich, creamy pistachio ice cream that’s easy to make at home.
Blended with wholesome pistachios and flavored with vanilla and almond extract, this dessert is a perfect balance of nutty and sweet.
Ideal for a quick treat or meal-prep dessert, it’s both indulgent and nutrient-packed.
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Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine International
Servings 12

Equipment

  • 1 Medium Mixing Bowl
  • (1) Whisk
  • 1 Ice cream maker (with pre-frozen base)
  • 1 airtight freezer-safe container
  • 1 Knife (for chopping pistachios)

Ingredients
  

  • 1 1/2 cups whole milk cold
  • 1 1/4 cups granulated sugar
  • 3 cups heavy cream cold
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups raw shelled pistachios coarsely chopped

Instructions
 

  • Prepare Your Ice Cream Maker: Before you begin mixing ingredients, ensure your ice cream maker is ready.
    Most models require the freezing bowl to be frozen for several hours or overnight.
    Place the bowl in the freezer ahead of time so that it reaches the ideal temperature.
    A well-frozen base ensures the ice cream churns evenly and achieves a smooth, creamy texture.
  • Dissolve Sugar in Milk: In a medium mixing bowl, combine 1 1/2 cups of cold whole milk with 1 1/4 cups granulated sugar.
    Use a whisk to stir briskly until the sugar is completely dissolved. This usually takes about 2 minutes.
    The sugar should disappear into the milk, leaving a smooth, slightly thickened liquid.
    Dissolving the sugar first ensures your ice cream has a perfectly even sweetness without gritty sugar crystals.
  • Add Cream and Extracts: Once the sugar is fully incorporated, pour in 3 cups of cold heavy cream.
    Gently stir to combine without splashing. Then add 2 teaspoons of vanilla extract and 1 teaspoon of almond extract.
    These extracts provide depth and warmth to the flavor, enhancing the nutty aroma of the pistachios later.
    Stir until all ingredients are fully blended into a silky, pale cream mixture.
  • Start Churning the Base: Transfer the cream mixture to your pre-frozen ice cream maker.
    Turn the machine on according to the manufacturer’s instructions. Allow it to churn for 20–25 minutes, until the mixture reaches a soft-serve consistency.
    During churning, the ice cream thickens and aerates, creating a creamy, smooth texture.
    Check occasionally to ensure it’s not too soft; it should coat the spatula lightly without dripping.
  • Prepare the Pistachios: While the ice cream is churning, coarsely chop 1 1/2 cups of raw shelled pistachios.
    The pieces should be varied in size: some small crumbs for flavor, and some larger chunks for texture.
    Lightly toasting the pistachios in a dry skillet for 2–3 minutes can enhance their flavor, but this is optional. Set them aside while the ice cream finishes churning.
  • Incorporate Pistachios: Once the ice cream reaches the soft-serve stage, gradually add the chopped pistachios to the churner.
    Continue churning for an additional 5 minutes to evenly distribute the nuts.
    This step ensures every scoop has a consistent mix of creamy ice cream and crunchy pistachio pieces, giving a delightful texture contrast.
  • Transfer to Freezer Container: After churning, carefully transfer the pistachio ice cream into an airtight, freezer-safe container.
    Use a spatula to scrape all the ice cream from the bowl, making sure none is left behind.
    Smooth the top with the spatula for an even surface. This step also removes air pockets and helps the ice cream freeze evenly.
  • Freeze Until Firm: Cover the container tightly with a lid or plastic wrap. Place it in the freezer for at least 4 hours, or ideally overnight.
    This allows the ice cream to firm up fully and develop its signature creamy texture.
    If you prefer slightly softer ice cream, you can check after 3–4 hours and scoop immediately.
  • Serve and Enjoy: When ready to serve, remove the ice cream from the freezer for 5–10 minutes to soften slightly.
    Use a warm ice cream scoop for clean, round scoops. Serve in bowls, cones, or alongside desserts.
    Garnish with additional pistachios, chocolate drizzle, or fresh fruit if desired.
    Enjoy the rich, nutty flavor and creamy texture of your homemade pistachio ice cream.

Notes

  • Use cold ingredients: Keeping milk and cream chilled ensures the ice cream churns smoothly and achieves a creamy texture.
  • Sugar dissolution matters: Whisk sugar into the milk until fully dissolved to prevent grainy ice cream.
  • Pistachio texture: Coarsely chopped pistachios give a pleasant crunch, while finely chopped nuts integrate more evenly into the cream.
  • Optional nut toasting: Lightly toasting pistachios brings out a richer, deeper flavor, but it’s not necessary if you prefer a milder taste.
  • Soft-serve consistency: Ice cream can be eaten after churning for a soft-serve texture or frozen longer for firmer scoops.
  • Avoid over-churning: Excessive churning can incorporate too much air, leading to icy texture rather than creamy richness.
  • Freezer storage: Use an airtight container to prevent freezer burn and preserve flavor.