This homemade pistachio ice cream gets its big pistachio flavor from a full cup of nuts ground into a paste and whisked into a rich French custard. We add chopped pistachios at the end for a little crunch in every bite. If you have an ice cream maker, this is the pistachio ice cream recipe to make next.
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.
About the Homemade Pistachio Paste
The secret of how to make pistachio ice cream that tastes like the nut is when the pistachios go in. Here, I ground them with sugar to create a past, and then add the paste to the custard AFTER it is strained. None of it gets left behind in the strainer.
The sugar crystals help grind the nuts smaller and keep them from clumping. Process until it looks like damp sand that holds together when you pinch it. You may need to scrape down the sides of your food processor a few times as you are mixing.
What to Buy
Pistachios. If you want more control over the salt, I recommend using unsalted. I do prefer roasted rather than raw. Taste one before you start. Pistachios have a lot of oil, so they go stale faster than you'd think.
Heavy cream and whole milk. I don't recommend swapping in low-fat dairy here. To keep the texture on point, you need the fat.
Egg yolks. The yolks are what make this a French pistachio ice cream.
Swaps. If you're cutting sugar, I'd use allulose. Of all the sugar-free alternatives, it is the only one I've found that doesn't interfere with the texture of the ice cream. You could use canned coconut milk to make this dairy-free.
Custard Without the Stress
Making pistachio custard ice cream when you've never made a custard-style ice cream before doesn't need to feel intimidating. Here are a few key things I've learned in my kitchen.
Tempering. This is what keeps us from ending up with scrambled eggs. Slowly add the warm cream to the egg yolks. Whisk as you go, so the yolks warm up gradually instead of cooking. Some cooked pieces will sneak in. Don't worry about those; the strainer will catch them.
Judging doneness. To take the guesswork out, I recommend you use a thermometer. It is done at 170°F. If you don't have one, rely on visual cues. Dip a spoon into the custard, then run your finger across the back. If the line stays clean, you are good to go.
Keep the custard below a simmer. Boiling will make it curdle. (Ask me how I know!) If it does curdle, an immersion blender can sometimes bring it back together.
Chill it overnight. This speeds up the churning. Faster churning of an extremely cold base creates smaller ice crystals, yielding a smoother texture.
Freeze the canister longer than you think. Give it at least 24 hours. If the bowl isn’t completely frozen, you’re much more likely to end up with a pistachio milkshake than pistachio ice cream.
Troubleshooting
- It’s rock hard the next day: If your homemade ice cream is very firm the next day, just let it sit at room temperature for up to 10 minutes before scooping.
- It came out of the machine soft: Freshly churned ice cream is closer to soft serve. Transfer it to a container and freeze.
Pistachio Ice Cream Questions
Can I make this without an ice cream maker?
I can't recommend it. This is a pistachio ice cream recipe for an ice cream maker. Custard-style ice cream really needs one.
If you have a Ninja Creami, you can make my Ninja Creami Pistachio Ice Cream.
How long does homemade pistachio ice cream keep?
Store it in an airtight container with a piece of parchment pressed on the surface. It's best within about 2 weeks. After that, it starts picking up ice crystals.
How to Serve It
This creamy pistachio ice cream earns a spot on the holiday dessert table. It's green, it's festive, and it's a nice break from all the pumpkin and peppermint. Put a scoop next to a plate of Spritz Cookies with Strawberry Jam or tuck it between two Air Fryer Sugar Cookies for ice cream sandwiches.
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
Pistachio Ice Cream
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.
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