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
Units
Scale
- 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.