Pistachio Ice Cream Recipe
This Pistachio Ice Cream recipe delivers a rich, creamy, and deeply nutty dessert made from scratch using roasted pistachios, egg yolks, cream, and milk. The pistachios are toasted and blended into a smooth, fragrant paste which is then blended into a classic custard base before being churned into luscious ice cream. Perfect for pistachio lovers seeking a homemade frozen treat with intense flavor and velvety texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 24 hours (including overnight chilling)
- Yield: 1 serving (about 1 quart / 1 liter ice cream)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Pistachio Paste
- 225 g raw pistachios (without the shell)
For the Ice Cream Base
- 360 g (1 ½ cups) heavy cream
- 360 g (1 ½ cups) whole milk
- ¼ tsp fine sea salt
- 100 g (½ cup) brown sugar (light or dark)
- 5 large egg yolks (reserve whites for another use)
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 180 g (⅔ cup) pistachio butter (prepared from roasted pistachios)
Instructions
- Make the pistachio paste: Preheat the oven to 350°F. Spread the shelled pistachios evenly on a baking pan. Toast raw pistachios for 9-10 minutes, stirring or shaking midway, until hot and fragrant. For roasted pistachios, toast for 5-7 minutes instead. Once toasted, immediately transfer the nuts to a blender or food processor. Process on high heat with caution as the nuts will be hot, continuing until a smooth, runny pistachio paste forms. Transfer the paste to a heatproof jar and chill.
- Prepare the ice cream base: In a large pot, combine the milk, cream, brown sugar, egg yolks, and sea salt. Whisk thoroughly to break up the eggs. Place the pot over medium-low heat and cook the custard mixture, stirring frequently to avoid curdling, until it thickens and reaches 160°F on a candy or instant-read thermometer.
- Strain and mix in flavorings: Pour the hot custard through a fine mesh sieve into a heatproof bowl to remove any cooked egg bits. Stir in 180 g pistachio butter and the vanilla extract. Whisk thoroughly until fully combined. Let the mixture cool to room temperature, then cover tightly with plastic wrap and refrigerate overnight to chill and mature the flavors.
- Churn the ice cream: The following day, stir the custard base to recombine any thickened layers. Pour it into the bowl of an ice cream machine and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
- Freeze and store: Transfer the churned ice cream into a freezer-safe container. Freeze for a few hours to firm up, then store for up to two weeks for best freshness and flavor retention.
Notes
- Toasting pistachios enhances their natural nutty flavor; using raw pistachios results in a fresher taste, while pre-roasted nuts speed up the process.
- Reserve the egg whites for another recipe such as meringues or macarons to avoid waste.
- Ensure the custard does not exceed 160°F to prevent curdling or scrambling of eggs.
- Overnight chilling of the custard base improves texture and flavor integration before churning.
- Use an ice cream machine for best results; if unavailable, freeze the mixture and stir every 30 minutes to reduce ice crystals.
- Store ice cream in an airtight container to prevent freezer burn and maintain creaminess.
Find it online: https://lauracooks.com/pistachio-ice-cream-recipe/
