The Pistachio Ice Cream is a rich, nutty dessert that blends the earthy flavor of pistachios with creamy custard for a luxurious treat. This recipe uses roasted pistachios and a hint of vanilla to enhance the natural nuttiness, creating a smooth, velvety ice cream perfect for any occasion.
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Toast the Pistachios:
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Preheat the oven to 350°F (175°C).
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Spread the pistachios on a baking sheet and toast for 8-10 minutes until lightly golden and fragrant.
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Let cool slightly.
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Blend the Paste:
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In a food processor, add the toasted pistachios and 2 tbsp sugar.
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Process until finely ground.
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Gradually add 1-2 tbsp of water, blending until a smooth paste forms.
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Set aside 1/2 cup of pistachio paste for the ice cream base.
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Heat the Milk and Cream:
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In a medium saucepan over medium heat, combine the whole milk, heavy cream, and 1/2 cup sugar.
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Heat until the mixture is hot but not boiling (around 170°F/75°C).
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Whisk the Egg Yolks:
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In a separate bowl, whisk the egg yolks and remaining 1/4 cup sugar until pale and thick.
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Temper the Eggs:
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Gradually pour 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
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Slowly add the tempered yolk mixture back into the saucepan, whisking continuously.
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Cook the Custard:
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Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (175-180°F/80-82°C).
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Do not let it boil.
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Incorporate the Pistachio Paste:
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Remove from heat and stir in the pistachio paste, vanilla extract, and salt.
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For a more vibrant green color, add a few drops of green food coloring.
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Strain and Chill:
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Strain the custard through a fine mesh sieve into a clean bowl to remove any solids.
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Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
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Chill in the refrigerator for at least 4 hours or overnight until completely cold.
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Churn the Ice Cream:
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Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (30-40 minutes) until the consistency is thick and creamy.
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Freeze the Ice Cream:
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Transfer the churned ice cream to a freezer-safe container.
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Press a piece of plastic wrap directly onto the surface and seal with a lid.
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Freeze for at least 2-4 hours to firm up before serving.
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Scoop and Serve:
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Let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
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Scoop into bowls or cones and serve immediately.
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Optional Garnishes:
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Sprinkle with chopped pistachios, a drizzle of melted dark chocolate, or a sprig of mint for added visual appeal.
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Serve the pistachio ice cream in waffle cones, bowls, or as part of a dessert platter.
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For a more elevated presentation, serve with chocolate sauce or a drizzle of pistachio oil.
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Extra Nutty: Add 1/4 cup chopped pistachios to the ice cream during the last 5 minutes of churning for added texture.
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Vegan Pistachio Ice Cream: Substitute coconut milk and coconut cream for the dairy and use a vegan egg substitute.
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Almond-Pistachio Ice Cream: Add 1/4 tsp almond extract for an almond-pistachio flavor profile.
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Dark Chocolate Swirl: Fold in melted dark chocolate during the last few minutes of churning for a chocolate-pistachio variation.
Ingredients
Directions
-
Toast the Pistachios:
-
Preheat the oven to 350°F (175°C).
-
Spread the pistachios on a baking sheet and toast for 8-10 minutes until lightly golden and fragrant.
-
Let cool slightly.
-
-
Blend the Paste:
-
In a food processor, add the toasted pistachios and 2 tbsp sugar.
-
Process until finely ground.
-
Gradually add 1-2 tbsp of water, blending until a smooth paste forms.
-
Set aside 1/2 cup of pistachio paste for the ice cream base.
-
-
Heat the Milk and Cream:
-
In a medium saucepan over medium heat, combine the whole milk, heavy cream, and 1/2 cup sugar.
-
Heat until the mixture is hot but not boiling (around 170°F/75°C).
-
-
Whisk the Egg Yolks:
-
In a separate bowl, whisk the egg yolks and remaining 1/4 cup sugar until pale and thick.
-
-
Temper the Eggs:
-
Gradually pour 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
-
Slowly add the tempered yolk mixture back into the saucepan, whisking continuously.
-
-
Cook the Custard:
-
Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (175-180°F/80-82°C).
-
Do not let it boil.
-
-
Incorporate the Pistachio Paste:
-
Remove from heat and stir in the pistachio paste, vanilla extract, and salt.
-
For a more vibrant green color, add a few drops of green food coloring.
-
-
Strain and Chill:
-
Strain the custard through a fine mesh sieve into a clean bowl to remove any solids.
-
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
-
Chill in the refrigerator for at least 4 hours or overnight until completely cold.
-
-
Churn the Ice Cream:
-
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (30-40 minutes) until the consistency is thick and creamy.
-
-
Freeze the Ice Cream:
-
Transfer the churned ice cream to a freezer-safe container.
-
Press a piece of plastic wrap directly onto the surface and seal with a lid.
-
Freeze for at least 2-4 hours to firm up before serving.
-
-
Scoop and Serve:
-
Let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
-
Scoop into bowls or cones and serve immediately.
-
-
Optional Garnishes:
-
Sprinkle with chopped pistachios, a drizzle of melted dark chocolate, or a sprig of mint for added visual appeal.
-
-
Serve the pistachio ice cream in waffle cones, bowls, or as part of a dessert platter.
-
For a more elevated presentation, serve with chocolate sauce or a drizzle of pistachio oil.
-
Extra Nutty: Add 1/4 cup chopped pistachios to the ice cream during the last 5 minutes of churning for added texture.
-
Vegan Pistachio Ice Cream: Substitute coconut milk and coconut cream for the dairy and use a vegan egg substitute.
-
Almond-Pistachio Ice Cream: Add 1/4 tsp almond extract for an almond-pistachio flavor profile.
-
Dark Chocolate Swirl: Fold in melted dark chocolate during the last few minutes of churning for a chocolate-pistachio variation.