Pistachio Ice Cream

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Refrigeration and Processing 12 20

Total Time 12 40

Servings

Calories 284kcal

Author Wendy Polisi

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