Pistachio Ice Cream
This homemade pistachio ice cream offers a rich and creamy texture with a delightful nutty flavor. Made from fresh pistachios, heavy cream, and whole milk, this ice cream is a perfect treat for warm days or any special occasion. The step-by-step instructions guide you to create a luxurious custard base and churn it into a smooth, velvety dessert. Whether you’re an ice cream enthusiast or just looking for a unique homemade treat, this pistachio ice cream recipe will surely satisfy your cravings.
Equipment
- Ice Cream Maker – 1 (essential for churning)
- Food Processor or Blender – 1 (for blending pistachios)
- Medium Saucepans – 2 (one for heating milk and cream, another for cooking custard)
- Fine-Mesh Sieve – 1 (to strain the custard)
- Mixing Bowls – 2 (for egg yolks and for mixing the custard)
- Whisk – 1 (to whisk egg yolks)
- Measuring cups and spoons (1 set)
Ingredients
- 1 cup 140g – Raw pistachios, shelled
- 2 cups 480ml – Whole milk
- 2 cups 480ml – Heavy cream
- 3/4 cup 150g – Granulated sugar
- 5 large – Egg yolks
- 1 teaspoon – Vanilla extract optional
- 1/4 teaspoon – Salt optional
Instructions
- Toast the Pistachios: Place the pistachios in a dry skillet over medium heat. Stir occasionally until they become golden and fragrant, about 5-7 minutes. Allow them to cool slightly.
- Blend Pistachios and Milk: Place the cooled pistachios into a food processor or blender with 1/4 cup of milk. Blend until smooth, forming a pistachio paste.
- Cook the Ice Cream Base: In a saucepan, combine the remaining milk, heavy cream, and sugar. Heat over medium heat, stirring until the sugar dissolves. In a separate bowl, whisk the egg yolks. Gradually add some of the hot milk mixture into the egg yolks to temper them, then slowly pour the egg mixture back into the saucepan. Stir continuously over low heat until the mixture thickens enough to coat the back of a spoon, around 5-7 minutes.
- Chill the Custard: Remove the custard from heat and strain through a fine-mesh sieve to remove any cooked egg bits. Stir in the pistachio paste, then let the custard cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the ice cream to a lidded container, smoothing the surface. Freeze for at least 4 hours or until firm.
- Serve: Scoop the pistachio ice cream into bowls or cones and enjoy!
Notes
- Pistachio Quality: For the best flavor, use fresh, unsalted pistachios. Roasting them before blending will bring out their natural nuttiness.
- Texture Tip: To ensure a creamy, smooth texture, make sure to chill the custard fully before churning. The colder the mixture, the smoother the final product will be.
- Variations: Feel free to add extra chopped pistachios or a swirl of caramel once the ice cream is churned for added texture and flavor.
- Dairy-Free Version: You can make this recipe dairy-free by substituting the milk and cream with coconut milk or almond milk and using a plant-based sweetener.