Homemade Pistachio Ice Cream
This homemade pistachio ice cream is rich, creamy, and packed with the nutty, slightly sweet flavor of real pistachios. Made with simple ingredients and a custard-based method, this ice cream delivers a luxurious texture and an authentic pistachio taste without artificial flavorings. Perfect for warm weather or as a decadent dessert, this recipe is a must-try for pistachio lovers.
Why You’ll Love This Recipe
- Uses real pistachios for a natural and authentic flavor
- Creamy, smooth texture with a perfect balance of sweetness
- Free from artificial colors and flavors
- A fun and rewarding recipe to make from scratch
- Can be customized with mix-ins like chocolate chips or caramel swirls
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Shelled pistachios
- Whole milk
- Heavy cream
- Granulated sugar
- Egg yolks
- Vanilla extract
- Salt
Directions
- Prepare the Pistachios – Blend the pistachios in a food processor until finely ground.
- Heat the Milk and Cream – In a saucepan, heat the milk, heavy cream, and half of the sugar over medium heat until warm but not boiling. Stir in the ground pistachios and let the mixture steep for about 30 minutes.
- Make the Custard – In a separate bowl, whisk together the egg yolks and remaining sugar until pale. Slowly pour the warm pistachio mixture into the egg yolks, whisking constantly.
- Cook the Custard – Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened enough to coat the back of a spoon. Do not let it boil.
- Strain and Chill – Strain the mixture through a fine-mesh sieve to remove any solid bits. Stir in vanilla extract and a pinch of salt. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream – Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze – Transfer the ice cream to a container, cover, and freeze for at least 4 hours before serving.
Servings and Timing
- Servings: Makes about 1 quart (4-6 servings)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chilling Time: 4 hours (or overnight)
- Churning Time: 20-25 minutes
- Freezing Time: 4 hours
Variations
- Chocolate Pistachio Ice Cream: Stir in chocolate chips or a chocolate swirl before freezing.
- Honey Pistachio Ice Cream: Replace some of the sugar with honey for a natural sweetness.
- Salted Caramel Pistachio Ice Cream: Swirl in homemade caramel sauce and add a pinch of sea salt.
- Dairy-Free Option: Use coconut milk instead of whole milk and heavy cream.
- Pistachio Almond Ice Cream: Add a few drops of almond extract for a nutty twist.
Storage/Reheating
- Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks.
- Reheating: If the ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.
FAQs
How can I enhance the pistachio flavor?
Use high-quality pistachios and toast them lightly before blending to bring out their natural oils and flavors.
Can I make this ice cream without an ice cream maker?
Yes, you can pour the chilled mixture into a shallow container and freeze, stirring every 30 minutes until it reaches a creamy consistency.
Can I use store-bought pistachio paste instead of ground pistachios?
Yes, but adjust the sugar levels accordingly as some pastes contain added sweeteners.
Why is my ice cream too hard after freezing?
Homemade ice cream tends to be firmer than store-bought versions. Let it sit at room temperature for a few minutes before scooping.
Can I add mix-ins to this recipe?
Yes, you can fold in chocolate chips, caramel swirls, or chopped pistachios before freezing.
How do I prevent ice crystals in homemade ice cream?
Ensure the mixture is thoroughly chilled before churning and store the ice cream in an airtight container.
What can I serve with pistachio ice cream?
It pairs well with chocolate desserts, fresh berries, or a drizzle of honey.
Is this recipe gluten-free?
Yes, this pistachio ice cream recipe is naturally gluten-free.
Can I use salted pistachios?
Unsalted pistachios are best, but if using salted ones, rinse and dry them before blending.
How do I achieve a vibrant green color without food coloring?
The natural color from pistachios is usually pale green. If you want a deeper green, blend in a small amount of spinach or matcha powder.
Conclusion
Homemade pistachio ice cream is a rich and flavorful dessert that showcases the true taste of pistachios. With its creamy texture and natural sweetness, this recipe is a perfect treat for any occasion. Whether you enjoy it on its own or with toppings, making pistachio ice cream from scratch is a rewarding experience worth trying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Description
Creamy, nutty, and rich, this homemade pistachio ice cream is packed with real pistachios and a velvety texture. A perfect frozen treat made without artificial flavors!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 large egg yolks
- 1 cup shelled pistachios, finely chopped
Instructions
- In a saucepan, heat milk, sugar, and salt over medium heat until warm.
- In a separate bowl, whisk egg yolks. Slowly add some warm milk to the yolks, whisking constantly.
- Pour the mixture back into the saucepan and cook until thickened.
- Remove from heat, strain, and stir in heavy cream, vanilla, and almond extract.
- Chill the mixture for at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer instructions.
Notes
- Toasting pistachios enhances their flavor.
- Can be made without an ice cream maker by stirring every 30 minutes as it freezes.
- For a greener hue, add a drop of natural food coloring.
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