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:

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.
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.