Pista Ice Cream
Pista ice cream is a rich and creamy dessert made from pistachios, milk, cream, and sugar. This homemade version is not only delicious but also easy to prepare, offering a smooth texture and a nutty, aromatic flavor that’s perfect for any occasion. Whether served on its own or paired with other desserts, pista ice cream is a crowd-pleaser!
Equipment
- Ice cream maker (Optional)
- Blender or Food Processor (for grinding pistachios)
- Saucepan
- Shallow Container or Airtight Container (for freezing ice cream)
- Measuring Cups and Spoons
- Whisk or Wooden Spoon
- Knife and Chopping Board (for chopping pistachios)
Ingredients
- 1 cup 150g Pistachios (unsalted, shelled)
- 2 cups 475ml Heavy Cream
- 1 cup 240ml Full-Fat Milk
- 3/4 cup 150g Sugar
- 1/4 tsp Cardamom Powder optional
- 1 tsp Rose Water optional
- 1 tbsp Cornstarch optional, for thickening
- 1/4 cup 30g Chopped Pistachios (for garnish)
Instructions
Prepare the Pistachios:
- Blanch and peel the pistachios if they’re unpeeled. After blanching, grind the pistachios into a fine paste using a blender or food processor. If needed, add a tablespoon of milk to help with blending.
Cook the Milk and Cream Base:
- In a saucepan, combine the full-fat milk and heavy cream. Heat on medium, stirring occasionally to prevent it from burning. Add the sugar and stir until fully dissolved. If you're using cardamom powder or rose water, add them now. Let the mixture come to a simmer but do not allow it to boil.
Add the Pistachio Paste:
- Remove the saucepan from the heat and stir in the pistachio paste. Mix thoroughly to ensure the pistachios are evenly incorporated into the milk and cream mixture.
Cool and Freeze:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If you're not using an ice cream maker, pour the mixture into a shallow container and freeze it. Stir every 30 minutes for the first 4 hours to prevent ice crystals and achieve a creamy texture.
Serve and Garnish:
- Once the ice cream reaches a creamy, firm consistency, transfer it into an airtight container and freeze for a few more hours until it's fully set. Before serving, garnish with chopped pistachios for added texture.
Notes
- Choosing Pistachios: The flavor of your pista ice cream depends largely on the quality of the pistachios you use. Fresh, high-quality pistachios will give your ice cream the best flavor.
- Texture: If you prefer a smoother texture, use a food processor or grinder to make the pistachio paste as fine as possible. For a crunchier version, you can leave some pistachios coarser.
- Flavor Enhancements: If you love the flavor of saffron, adding a few strands of saffron soaked in warm milk will bring a luxurious twist to your pista ice cream.
- Vegan Option: To make this recipe dairy-free, substitute full-fat coconut milk or almond milk for the dairy ingredients, and use coconut cream to replace the heavy cream.