Pistachio Ice Cream
This homemade pistachio ice cream combines rich, creamy textures with the nutty flavor of roasted pistachios, making it a refreshing yet indulgent treat. With simple ingredients and clear instructions, you can create a deliciously smooth pistachio ice cream that’s sure to impress. Whether you’re enjoying it on a hot day or serving it at a special occasion, this recipe is bound to become a favorite. You can even play around with different variations to make the ice cream your own, from adding chocolate chips to swirling in fresh fruit.
Equipment
- Ice Cream Maker – 1 (necessary for churning)
- Food Processor – 1 (for making the pistachio paste)
- Medium Saucepan – 1 (for heating the custard base)
- Mixing Bowl – 1 (for combining the ingredients)
- Whisk – 1 (for egg yolk mixture)
- Storage Container – 1 (for freezing the ice cream)
Ingredients
- 1 cup 140g Pistachios (unsalted, toasted)
- 1 ½ cups 360 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- ¾ cup 150g Granulated Sugar
- 4 Egg Yolks optional, if making a custard base
- Pinch of Salt
- 1 tsp 5 ml Vanilla Extract (optional)
Instructions
Toast the Pistachios:
- Preheat the oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast for 8-10 minutes, stirring occasionally, until golden and fragrant. Let them cool.
Make the Pistachio Paste:
- In a food processor, blend the cooled pistachios with 2 tablespoons of heavy cream or milk until smooth and paste-like. Set aside.
Prepare the Ice Cream Base:
- For Custard Base: In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar dissolves. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks to temper, then combine the yolk mixture with the remaining milk. Cook over low heat, stirring until the mixture thickens to coat the back of a spoon. Stir in the pistachio paste and salt. Cool completely.
- For No-Cook Base: In a mixing bowl, whisk together the heavy cream, milk, sugar, pistachio paste, and vanilla extract until fully combined. Add a pinch of salt.
- Churn the Ice Cream: Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes 20-25 minutes.
Freeze the Ice Cream:
- Transfer the churned ice cream into a storage container and cover it with plastic wrap or a lid. Freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Let the ice cream soften for a few minutes before scooping and serving. Enjoy your homemade pistachio ice cream!
Notes
- Dairy-Free Option: For a dairy-free version, substitute the heavy cream and milk with coconut milk and coconut cream. You can also use a dairy-free sweetener.
- No Ice Cream Maker? If you don’t have an ice cream maker, you can freeze the mixture in a container and stir it every 30 minutes during the first 2-3 hours of freezing. This will help break up ice crystals and create a smoother texture.
- Sweetness Adjustments: Feel free to adjust the amount of sugar to suit your taste preferences, especially if you prefer a less sweet dessert.
- Mix-ins: For added texture and flavor, mix in some chopped pistachios, chocolate chips, or fruit after churning, and freeze for a few extra hours.