Description
This homemade pistachio ice cream recipe delivers a creamy, rich, and delicious dessert that’s perfect for pistachio lovers. Roasting the pistachios enhances their flavor, while a custard base made with egg yolks gives the ice cream a smooth texture. Churning the chilled mixture in an ice cream maker creates a dreamy frozen treat to enjoy anytime.
Ingredients
Scale
Ice Cream Base
- 1 cup Shelled Pistachios (roasted for enhanced flavor)
- 2 cups Heavy Cream (for a rich and creamy texture)
- 1 cup Whole Milk (balances the richness of the cream)
- 3/4 cup Granulated Sugar (sweetens the mixture)
- 1 pinch Salt (enhances flavors)
- 4 large Egg Yolks (for a custard-style base)
Instructions
- Roast Pistachios: Preheat your oven to 350°F (175°C) and spread the shelled pistachios on a baking sheet. Roast them for 8-10 minutes until fragrant to intensify their flavor. Remove and let cool.
- Grind Pistachios: Once cooled, pulse the pistachios in a food processor until finely ground, reserving a handful for garnish later.
- Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Warm over medium heat, stirring occasionally, until the sugar has fully dissolved.
- Prepare Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Gradually add half of the warm cream mixture to the yolks while continuously whisking to temper them and avoid curdling.
- Cook Custard Base: Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon—about 5 to 7 minutes. Do not let it boil.
- Add Pistachios & Chill: Remove the pot from the heat, stir in the ground pistachios and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours to chill thoroughly.
- Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the reserved chopped pistachios during the last few minutes of churning to evenly distribute them.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours to achieve a firm, scoopable consistency.
- Serve: Scoop the pistachio ice cream into bowls and garnish with additional chopped pistachios if desired. Enjoy immediately!
Notes
- For best flavor, roast pistachios before grinding.
- Make sure to temper the egg yolks properly to avoid scrambled eggs in your custard.
- Chilling the custard mixture thoroughly before churning results in smoother ice cream.
- If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes until firm.
- Store leftover ice cream in an airtight container to prevent ice crystals from forming.
