Pistachio Nut Ice Cream
This Pistachio Nut Ice Cream is a creamy, nutty dessert that combines the rich flavor of roasted pistachios with a velvety custard base. With just a few ingredients and some patience, you can make a homemade ice cream that’s rich, smooth, and full of flavor. It’s perfect for pistachio lovers and ideal for special occasions, summer gatherings, or as a delightful everyday treat.
Equipment
- Ice Cream Maker – 1 unit
- Saucepan - 1 unit
- Mixing Bowls – 2-3 units
- Whisk: 1 unit
- Spatula or Wooden Spoon – 1 unit
- Fine Mesh Strainer – 1 unit (optional, for straining pistachio bits)
- Airtight Container (1 unit, for storing ice cream)
Ingredients
- 1 cup 150g – Pistachios (unsalted, shelled, toasted and chopped)
- 1 ½ cups 360ml – Whole Milk
- 1 ½ cups 360ml – Heavy Cream
- ¾ cup 150g – Granulated Sugar
- 5 large – Egg Yolks
- 1 tsp – Vanilla Extract
- Pinch of Salt
Optional:
- ½ tsp – Almond Extract for extra nuttiness
Instructions
Prepare the Pistachios
- Preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet in a single layer and toast them in the oven for about 8–10 minutes, or until golden and fragrant.
- Allow the pistachios to cool. Once cooled, finely chop or grind them into a powder using a food processor, leaving about ¼ cup of roughly chopped pistachios for texture.
Make the Custard Base
- In a medium saucepan, combine the milk, cream, and sugar. Warm the mixture over medium heat until the sugar dissolves and the liquid is hot (but not boiling).
- In a separate bowl, whisk the egg yolks until pale and slightly thickened.
- Gradually pour a small amount of the hot milk mixture into the egg yolks to temper them, whisking constantly. Slowly add the tempered egg yolks back into the saucepan with the rest of the milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Be careful not to boil.
Add the Pistachios and Flavoring
- Remove the custard from the heat and stir in the ground pistachios, vanilla extract, salt, and optional almond extract. If you prefer a smoother texture, strain the mixture through a fine mesh strainer to remove larger pistachio bits.
Chill the Custard
- Let the custard cool to room temperature, then cover and refrigerate it for at least 4 hours or overnight. This allows the flavors to meld and ensures a smooth consistency when churning.
Churn the Ice Cream
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The mixture should thicken to a soft-serve consistency in 20-25 minutes.
Freeze the Ice Cream
- Transfer the ice cream into an airtight container, folding in the reserved chopped pistachios if desired.Cover and freeze for at least 4 hours or until firm.
Serve and Enjoy
- Allow the ice cream to sit at room temperature for a few minutes before serving for easier scooping. Serve as is, or with a drizzle of chocolate, caramel, or extra pistachios.
Notes
- Adjusting sweetness: You can adjust the amount of sugar depending on your personal preference. For a less sweet ice cream, use ½ cup of sugar.
- Vegan option: To make a dairy-free version, replace the milk and cream with coconut milk or almond milk and the egg yolks with a thickening agent like cornstarch.
- Texture: If you like a more textured ice cream, don’t grind the pistachios as finely, or leave larger chunks to fold in during the churning process.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. Let it soften for a few minutes before serving for easier scooping.