Pistachio Ice Cream
This homemade pistachio ice cream is ultra-creamy and nutty with hints of vanilla and almond. Made with real pistachios, a rich custard base, and no artificial flavorings, it's the perfect treat for dessert lovers. Easy to make ahead and freezer-friendly, this recipe is an elegant yet simple indulgence for any occasion.
Equipment
- 1 Food Processor – for blending pistachios and sugar
- 1 Saucepan – for making the custard base
- 1 Mixing Bowl – for tempering egg yolks
- 1 Fine Mesh Sieve – to strain the custard
- 1 Ice Cream Maker – for churning and freezing
- 1 Spatula – for stirring and scraping
- 1 Storage Container with Lid – to freeze the finished ice cream
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup evaporated milk
- ½ teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 teaspoon pure almond extract
- 1 cup shelled pistachios coarsely chopped and divided (½ cup for cooking, ½ cup for mix-in)
Instructions
- Prepare Pistachio-Sugar Blend: In a food processor, combine ½ cup of the chopped pistachios with the granulated sugar. Pulse until the mixture becomes fine and sandy, allowing the pistachios to release their oils and infuse the sugar with nutty flavor.
- Warm the Cream Base: In a medium saucepan over medium-low heat, pour in the heavy cream, evaporated milk, and salt. Stir in the pistachio-sugar blend and heat gently, stirring occasionally, until the mixture is just about to simmer and the sugar is fully dissolved. Do not boil. Remove from heat once warmed through (about 3–4 minutes).
- Temper the Egg Yolks: Place the egg yolks in a heat-safe mixing bowl and whisk until smooth. Slowly drizzle in about 1 cup of the hot cream mixture, whisking constantly to gradually raise the temperature of the yolks without scrambling them.
- Thicken the Custard: Return the tempered yolks into the saucepan with the rest of the warm mixture. Set the pan over medium-low heat and cook, stirring continuously with a spatula or wooden spoon, for 8–10 minutes, or until the custard thickens enough to coat the back of the spoon. Do not let the mixture boil.
- Strain for a Smooth Texture: Place a fine mesh strainer over a clean mixing bowl and pour the custard through it. This step removes any bits of cooked egg and ensures a silky-smooth base. Discard any solids caught in the sieve.
- Chill the Ice Cream Base: Cover the bowl of strained custard with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely cold. If your ice cream maker requires a frozen bowl, make sure it’s frozen ahead of time.
- Flavor and Churn: Once chilled, stir in the vanilla and almond extracts. Pour the custard into your ice cream maker and churn according to the manufacturer's directions, usually around 20–25 minutes, until the texture is thick and creamy.
- Fold in Remaining Pistachios: During the last minute of churning or immediately after, fold in the remaining ½ cup chopped pistachios to add texture and extra nuttiness.
- Freeze Until Firm: Transfer the churned ice cream into a lidded container. Press a piece of plastic wrap directly on the surface to avoid ice crystals. Seal and freeze for at least 3 hours, or until fully firm.
Notes
- Chilling Is Key: A well-chilled base ensures your ice cream churns smoothly and has a better texture. Overnight refrigeration is ideal.
- Storage: Homemade pistachio ice cream is best enjoyed within 1–2 weeks. After that, ice crystals can begin to form.
- Pistachios Tip: For extra flavor, lightly toast the pistachios in a dry pan before using them.
- Consistency: The finished custard should be thick but pourable before churning. If it looks too runny, give it more time to chill.
- Make It Your Own: Add chocolate chips, a ripple of honey, or even swirl in rosewater for a unique twist.
