Description
Creamy Pistachio Ice Cream is a classic homemade dessert featuring a rich custard base infused with finely ground pistachios. This recipe delivers a naturally soft green color, delicate nutty flavor, and luxuriously smooth texture without artificial additives, made using real pistachios and a traditional cooking method for authentic taste.
Ingredients
Scale
Ice Cream Base
- 1 cup shelled, unsalted pistachios
- 1 cup granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Prepare an Ice Bath: Fill a large bowl with ice and water, and place a smaller bowl inside it. This will be used later to quickly cool the custard and preserve its smooth texture.
- Make the Pistachio Paste: Place the pistachios in a food processor and blend until a thick, mostly smooth paste forms. Scrape down the sides as needed to achieve a creamy, not oily, texture.
- Combine Sugar and Egg Yolks: In a heavy-bottomed saucepan, whisk together sugar and salt. Add egg yolks and whisk until the mixture is smooth and slightly pale. Incorporate the pistachio paste fully into the mixture.
- Add Milk and Cream: Slowly pour in the milk and heavy cream while whisking continuously. Add vanilla extract and almond extract if using, and mix until well combined.
- Cook the Custard: Place the saucepan over medium heat, stirring constantly with a spatula to prevent sticking. Heat the custard until it thickens slightly and reaches about 175°F (80°C), coating the back of a spoon and holding a clean line when you run your finger through it. Avoid boiling.
- Strain and Cool: Remove from heat and stir for one minute. Strain the custard through a fine mesh sieve into the bowl set over the ice bath. Stir occasionally until it cools to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
- Churn the Ice Cream: Once fully chilled, pour the custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Set: Transfer the churned ice cream to an airtight container, pressing parchment paper or plastic wrap onto the surface to prevent ice crystals. Freeze for 3–4 hours or until firm.
Notes
- The almond extract is optional but enhances the nutty pistachio flavor.
- Use a heavy-bottomed saucepan to avoid scorching the custard while cooking.
- Do not allow the custard to boil, as this can cause curdling.
- Chilling the custard overnight improves texture and flavor development.
- Pressing plastic wrap on the ice cream surface before freezing prevents ice crystals and keeps it smooth.
