Pistachio Ice Cream Recipe

Pistachio Ice Cream is a luxurious and rich dessert with a distinctively nutty flavor and creamy texture. This homemade version captures the essence of real pistachios combined with a smooth, custard-based ice cream, making it a gourmet treat perfect for any ice cream lover.

Equipment:

• Ice cream maker
• Medium saucepan
• Mixing bowls
• Whisk
• Mesh strainer
• Freezer-safe container

Ingredients:

• For the Pistachio Paste:
  • 1 cup unsalted pistachios, shelled
  • 1/4 cup sugar
  • 2-3 tablespoons water
• For the Ice Cream Custard:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional, enhances pistachio flavor)
  • Pinch of salt
• For the Mix-Ins:
  • 1/2 cup chopped pistachios (optional, for texture)

Instructions:

1. Prepare Pistachio Paste:
   • In a food processor, blend 1 cup pistachios with 1/4 cup sugar and enough water to form a smooth, thick paste. This will intensify the pistachio flavor in your ice cream.
2. Make the Custard Base:
   • In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium until the mixture is warm and the sugar has dissolved.
   • In a separate bowl, whisk together the egg yolks and the remaining sugar until light and fluffy.
   • Gradually temper the yolks by adding a small amount of the warm cream mixture, whisking constantly to prevent the eggs from curdling.
   • Return the yolk and cream mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not let it boil).
   • Strain the custard through a mesh strainer into a clean bowl to remove any lumps.
3. Flavor the Custard:
   • Stir the pistachio paste into the warm custard until well combined. Add the vanilla extract, almond extract (if using), and a pinch of salt.
   • Cover and chill the mixture in the refrigerator until completely cold, at least 4 hours or overnight.
4. Churn the Ice Cream:
   • Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
   • In the last few minutes of churning, add the chopped pistachios if desired for additional texture.
5. Freeze the Ice Cream:
   • Transfer the churned ice cream to a freezer-safe container. Cover and freeze until firm, at least 4 hours or overnight, to allow the flavors to meld and the ice cream to harden.
6. Serve:
   • Scoop and serve the pistachio ice cream on its own or as part of a dessert. It pairs beautifully with dark chocolate or a drizzle of honey.

Tips:

• Ensure all equipment, especially the ice cream maker bowl, is cold before use for best results.
• To keep the ice cream soft and scoopable, you can add 1-2 tablespoons of alcohol like vodka to the custard mixture before churning, as alcohol lowers the freezing point.
• For an extra decadent treat, swirl through a ribbon of homemade or store-bought pistachio paste before freezing.

Homemade Pistachio Ice Cream is a decadent and satisfying treat that showcases the delightful flavor of pistachios in a rich and creamy texture. Whether for a special occasion or a summer treat, this ice cream is sure to impress and provide a delightful taste experience.

Pistachio Ice Cream

Pistachio Ice Cream is a luxurious and rich dessert with a distinctively nutty flavor and creamy texture.

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Equipment

• Ice cream maker
• Medium saucepan
• Mixing bowls
• Whisk
• Mesh strainer
• Freezer-safe container

Ingredients

  

• For the Pistachio Paste:
• 1 cup unsalted pistachios shelled
• 1/4 cup sugar
• 2-3 tablespoons water
• For the Ice Cream Custard:
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract optional, enhances pistachio flavor
• Pinch of salt
• For the Mix-Ins:
• 1/2 cup chopped pistachios optional, for texture

Instructions

 

• Prepare Pistachio Paste:
• In a food processor, blend 1 cup pistachios with 1/4 cup sugar and enough water to form a smooth, thick paste. This will intensify the pistachio flavor in your ice cream.
• Make the Custard Base:
• In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium until the mixture is warm and the sugar has dissolved.
• In a separate bowl, whisk together the egg yolks and the remaining sugar until light and fluffy.
• Gradually temper the yolks by adding a small amount of the warm cream mixture, whisking constantly to prevent the eggs from curdling.
• Return the yolk and cream mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not let it boil).
• Strain the custard through a mesh strainer into a clean bowl to remove any lumps.
• Flavor the Custard:
• Stir the pistachio paste into the warm custard until well combined. Add the vanilla extract, almond extract (if using), and a pinch of salt.
• Cover and chill the mixture in the refrigerator until completely cold, at least 4 hours or overnight.
• Churn the Ice Cream:
• Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
• In the last few minutes of churning, add the chopped pistachios if desired for additional texture.
• Freeze the Ice Cream:
• Transfer the churned ice cream to a freezer-safe container. Cover and freeze until firm, at least 4 hours or overnight, to allow the flavors to meld and the ice cream to harden.

Notes

Scoop and serve the pistachio ice cream on its own or as part of a dessert. It pairs beautifully with dark chocolate or a drizzle of honey.