Pistachio Ice Cream
Indulge in this creamy and luxurious pistachio ice cream made with real pistachios and a silky-smooth custard base, perfect for a summer treat or dinner party dessert.
Ingredients
For the Ice Cream Base
- 1 cup shelled, unsalted pistachios Fresh pistachios are recommended for best flavor.
- ¾ cup granulated sugar
- 2 cups whole milk
- 2 cups heavy cream Light cream can be used for a lighter version.
- 5 large egg yolks
- ½ tsp almond extract Optional, but enhances pistachio flavor.
- 1 pinch salt
Instructions
Preparation
- Place pistachios in a food processor and pulse until finely ground (don’t over-process into paste).
- Optional: Soak ground pistachios in milk for 30 minutes to deepen the flavor.
Making the Custard Base
- In a saucepan, combine the milk, cream, and ½ cup sugar. Heat until steaming but not boiling.
- In a separate bowl, whisk egg yolks with the remaining sugar.
- Slowly pour the hot milk mixture into the egg yolks while whisking constantly (tempering).
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Stir in ground pistachios, salt, and almond extract.
Strain and Chill
- Strain the mixture through a fine mesh sieve to remove solids (optional for smoother texture).
- Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Churning
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a lidded container and freeze for at least 4 hours until firm.
Notes
Use fresh pistachios and don't skip the chilling step for the best texture. Almond extract enhances the pistachio flavor subtly.