Go Back
+ servings
pistachio ice cream recipe

Pistachio Ice Cream Recipe

Thick, creamy, and filled with pieces of pistachios, this is no doubt the best pistachio ice cream you'll ever taste! 
4.86 from 7 votes
Prep Time 30 mins
Cook Time 15 mins
Freeze Time 3 hrs
Course Dessert
Servings 8
Calories 341.8 kcal

Ingredients
  

  • 1 cup pistachios
  • cup granulated sugar
  • 1 cup whole milk
  • 2 cup heavy cream
  • 5 large egg yolks
  • 1 tsp almond extract
  • tsp vanilla bean paste

Instructions
 

  • Add the milk and cream to a large heavy-bottom saucepan and gently scald it. While the milk and cream mixture is scalding, add 1/2 cup of pistachios and the granulated sugar to a food processor, blend until a fine paste forms.
  • Pour the pistachio paste into the cream and milk mixture, then continue to heat it, constantly whisking every minute until the sugar dissolves about 3-4 minutes. Set the ice cream base aside.
  • Add the egg yolks to a medium mixing bowl and beat well using a whisk. Slowly pour a cup of the hot cream pistachio mixture into the eggs, constantly whisking to prevent the eggs from coagulating. Gradually pour the egg mixture into a steady stream back into the heavy bottom saucepan with the remaining cream, stir to combine, then simmer the base over medium-low heat for 5-10 minutes, stirring every so often until the custard thickens and reaches a temperature of 170 F.
  • Remove the ice cream base from the range and pour it through a fine-mesh sieve placed on top of a large mixing bowl, then stir in the almond and vanilla extracts. Let the pistachio ice cream base cool to room temperature, then place a plastic wrap over it, directly pressing it into the base to stop skin from forming on the surface of the ice cream base. Refrigerate the base overnight.
  • Take the pistachio ice cream base out of the refrigerator, pour it into an ice cream machine, and churn according to the producer's directions. Once the ice cream doubles in volume, roughly chop the remaining pistachios and fold them into the base. Place the pistachio ice cream into a freezer-safe container and chill for 3-4 hours before serving.

Notes

  • If you are using vanilla extract, make sure it is pure vanilla extract. Imitation vanilla extract leaves an unpleasant after-taste.  
  • Do not skip pouring the base into a fine mesh strainer! Your ice cream will be coarse rather than smooth and creamy one.

Nutrition

Serving: 138gCalories: 341.8kcalCarbohydrates: 18.7gProtein: 9gFat: 26.4gSaturated Fat: 13gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.2gCholesterol: 205.5mgSodium: 137.5mgPotassium: 66.5mgFiber: 1.1gSugar: 15.8gVitamin A: 61.5IUVitamin C: 0.2mgCalcium: 113mgIron: 1mg
Keyword Pistachio
Tried this recipe?Let us know how it was!