In my opinion, nothing beats the taste of homemade ice cream. This Pistachio Ice Cream offers a creamy, nutty delight. Whether you're experienced in making ice cream or new to it, this recipe guarantees a hassle-free way to a sensational dessert. Follow along, and I'll lead you through the process with step-by-step photos and instructions.
Whipping up a batch of homemade Pistachio Ice Cream is simpler than you might think, and oh, the flavor is just unbeatable!
Now, I don't want to mislead you.
This homemade pistachio ice cream recipe relies on a French-style custard, which is rich and smooth. It is a bit more work than other types of ice cream, but you will be well rewarded for your efforts.
Despite the additional effort required to make a custard, this recipe still qualifies as an easy dessert in my book. It is perfect for impressing your friends and family at your next summer BBQ.
Ingredients
- Shelled Unsalted Pistachios: You can buy them pre-shelled to save time. Look for "lightly salted" pistachios if you can't find unsalted ones.
- Sugar: I used regular white sugar; if you want to try a sugar substitute, I would recommend allulose, as many others crystallize when frozen.
- Heavy Cream: You could substitute half and half if you like. Canned coconut milk would work for a dairy-free version.
- Whole Milk: Cashew or oat milk may be used for a dairy-free version, but keep in mind this will alter the texture slightly.
- Sea Salt: Kosher salt works as well.
- Vanilla: Vanilla paste adds specks of vanilla bean for an artisanal touch, but vanilla extract works just fine for a pure, simpler vanilla flavor.
- Large Egg Yolks: These are the secret behind the ice cream's rich, custard-like base.
Tips & Tricks
- Double Boiler Help: I've made the pistachio homemade ice cream custard in a saucepan, but if you have a double boiler, this is an excellent option as well. It takes a bit longer this way, but it is a great alternative for kitchen novices who are worried about the milk mixture curdling.
- Plan Ahead: Make sure you freeze your canister for the full length of time recommended by the manufacturer of your ice cream maker. Most require at least 24 hours, so plan ahead.
- Careful with the Eggs: Use care when tempering your egg yolks. You want to slowly pour the hot milk into the egg yolks, whisking constantly. The whisking keeps the yolks moving which helps avoid little bits of scrambled eggs.
- No Boiling: Don't let your custard boil! If it does, you will want to blend it (while still warm) with an immersion blender.
- Patience is Key: Allow your custard mix to cool completely in the fridge, ideally overnight. This step ensures your ice cream has the perfect creamy texture once churned.
- Freeze After Churning: For firmer consistency, transfer your churned ice cream to a freezer-safe container. Allow to harden before serving.
How to Make Pistachio Ice Cream
For the full recipe, see the recipe card at the bottom of the post.
More Ice Cream Recipes to Try
- Dive into a scoop of Peppermint Ice Cream for a refreshing blast that turns any day into a holiday.
- Indulge in the classic richness of Chocolate Ice Cream, a ridiculously good treat that brings joy with every spoonful.
- Wake up your taste buds with Ninja Creami Coffee Ice Cream, the absolute go-to for coffee lovers craving a creamy twist.
- Savor the simple pleasures with Ninja Creami Vanilla Ice Cream, the perfect sweet treat that's ready for your favorite toppings.
Pistachio Ice Cream
In my opinion, nothing beats the taste of homemade ice cream. This Pistachio Ice Cream offers a creamy, nutty delight. Whether you're experienced in making ice cream or new to it, this recipe guarantees a hassle-free way to a sensational dessert. Follow along, and I'll lead you through the process with step-by-step photos and instructions.
Servings: 12
Calories: 284kcal
Equipment
- ice cream maker
Ingredients
- 1 cup shelled unsalted pistachios divided
- ¾ cup sugar divided
- 2 cups heavy cream divided
- 1 cup whole milk
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract or vanilla bean paste
- 6 large egg yolks
Instructions
- Put ¾ cup of the pistachios and ¼ cup sugar in a food processor. Process until the mixture resembles a paste, about 2 ½ minutes. Chop the remaining ¼ cup of pistachios and reserve until you are ready to churn the ice cream.
- Place a saucepan over medium heat. Add 1 cup of the cream, milk, sugar, and salt . Cook until warm. Stir in the vanilla bean paste.
- Pour the remaining cup of heavy cream in a large bowl. Set a strainer on top of it. Fill another large bowl with ice water.
- Whisk the egg yolks in a clean bowl. Pour the warmed cream mixture, a little bit at time into the egg yolks. Be careful not to go too quickly and ensure that you are whisking constantly.
- Pour the mixture back into the pan.
- Stir or whisk constantly over medium heat until the custard thickens. You want it thick enough to cover a spoon or spatula.
- Pour the custard mixture through the strainer into the bowl with the cream. Place the bowl in the ice bath. Add the pistachio paste and whisk well; stir until cool.
- Refrigerate overnight.
- Process in your ice cream maker according to the manufacturer's instructions, adding the reserved pistachios at the end after the ice cream has thickened.
Nutrition
Calories: 284kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 144mg | Sodium: 72mg | Potassium: 182mg | Fiber: 1g | Sugar: 15g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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