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Homemade pistachio ice cream served in a rustic bowl
Appetizing Ideas

Pistachio Ice Cream

Make homemade pistachio ice cream with real pistachios. Creamy, naturally flavored, and easy to prepare. No artificial colors needed.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup shelled unsalted pistachios
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 5 large egg yolks
  • ½ tsp almond extract optional
  • Pinch of salt

Equipment

  • 1 Ice cream maker
  • 1 Food processor
  • 1 Saucepan medium size
  • 1 Fine mesh sieve optional

Method
 

Preparation
  1. Place pistachios in a food processor and pulse until finely ground (don't over-process into paste).
  2. Optional: Soak ground pistachios in milk for 30 minutes to deepen the flavor.
Making the Custard Base
  1. In a saucepan, combine the milk, cream, and ½ cup sugar. Heat until steaming but not boiling.
  2. In a separate bowl, whisk egg yolks with the remaining sugar.
  3. Slowly pour the hot milk mixture into the egg yolks while whisking constantly (tempering).
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
  5. Stir in ground pistachios, salt, and almond extract.
Strain and Chill
  1. Strain the mixture through a fine mesh sieve to remove solids (optional for smoother texture).
  2. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Churning
  1. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  2. 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.