This homemade Pistachio Ice Cream has an all-natural bright color and incredible nutty flavor that makes this traditional churned ice cream recipe a standout for all pistachio lovers.
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We don't need to talk about how much I love pistachios, because the list of recipes I have for them on this site speaks for itself (see: From-Scratch Pistachio Pudding, Pistachio and Mascarpone Pie and Pistachio Shortbread Cookies.) But what we can establish is that this Pistachio Ice Cream recipe is in a league of its own. At least, that's what everyone who tasted it during testing said. One friend even declared it the most delicious thing she had ever eaten—out of all the food in her life, not just ice cream. While I'd love to take credit for creating this recipe, I have to admit it's all about that beautiful green nut. My job was simple: let the pistachio shine, and the ice cream will too. The resulting recipe is super creamy and scoopable, with a rich nutty flavor.
This recipe uses raw pistachios and is a traditional custard-style ice cream that is cooked on the stovetop first and then churned in an ice cream maker.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
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Kitchen Notes from Recipe Testing
Like most of my other ice cream recipes (like this Very Cherry Ice Cream), I started with the ingredients and worked backward. I knew I needed a smooth pistachio paste, similar to how this Pistachio Cream Pie recipe is made. However, I found that the resulting ice cream was better when the nuts were a smooth paste but not fully processed into pistachio butter. This is because making pistachio butter releases oil from the nuts, and that released oil sometimes was difficult to emulsify in the custard which resulted in some unpleasant bits of frozen pistachio oil in the ice cream. The recipe, therefore, instructs to grind the pistachios until mostly smooth, but not enough to release the oil.
I experimented with both store-bought roasted pistachios and raw pistachios. Both worked, but they produced pretty different ice creams. The roasted pistachios added another element of flavor to the ice cream, almost making it malty. They also changed the color to a more brown-green.
The raw pistachios left a brighter more true pistachio flavor, and beautiful green color. Use whatever you like. Or, try both! It's fun to see how changing one element of the recipe can change the ending results so drastically.
Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- shelled pistachios (you can use either unsalted roasted pistachios or raw unsalted pistachios, see the section above titled "Kitchen Notes from Recipe Testing" for the resulting differences)
- granulated sugar
- egg yolks
- coarse kosher salt
- heavy cream + whole milk
- vanilla extract + almond extract (this is technically optional, but it adds an essential flavor component for that quintessential pistachio flavor we all recognize)
How to Make the Pistachio Ice Cream Base
Frequently, custard-style ice cream recipes found elsewhere require you to temper the eggs or yolks. In my experience, this step is unnecessary because the eggs are heated gradually and won’t scramble. Whisking the eggs well with the added sugar ensures even distribution and protects them from scrambling before the custard sets. Just because something has "always" been done in the cooking world, doesn't mean it "should" or "has to" be done that way!
Here is a shortened visual overview of the recipe. For the full recipe, scroll down to the end of this article.
Step 1: Use a high-speed blender or a food processor to puree the nuts.
Step 2: The pistachios should be a mostly smooth paste--it does not need to go as far as turning it into a nut butter where the pistachios release the oil.
Step 3: Whisk together the sugar and salt, then add in the egg yolks. Be sure not to let the egg yolks sit for more than a few seconds in the sugar, as the egg yolks will react to the sugar and harden.
Step 4: Whisk in the pistachio paste. If it is too thick to get it well combined add in a splash of the milk or cream.
Step 5: Add the cream and milk and cook over medium. Stir constantly while the custard is cooking, taking care to get into the edges of the pan. A rubber spatula is the best tool for this job.
Step 4: Cook the custard to 175ºF initially. Make sure that the thermometer is accurately taking the temperature from the middle of the liquid. Once it reaches 175ºF, pull it off the heat and stir for about a minute to let the custard slowly come up to 180ºF.
Step 7: Strain the ice cream custard through a fine-mesh strainer into a metal bowl. Use an ice bath to cool the custard quickly. Chill the pistachio ice cream base overnight in the refrigerator, or in an ice bath until it reaches below 35º.
Step 8: Churn the ice cream base to a soft-serve consistency. Immediately transfer to your container of choice (see below) and let it harden in the freezer to your desired consistency (usually 8 hours or more).
How to Store It
Once the ice cream is spun, it needs to chill for a few hours to fully harden. Store the ice cream in one large container or multiple small containers. While dedicated ice cream containers are convenient for frequent ice cream making, any container available in your home can be used. Here are some general best practices:
- Transfer the churned ice cream immediately to an airtight container
- Press parchment paper onto the surface
- Shallow containers are best
- Avoid temperature fluctuations as they create an icy texture
This pistachio ice cream is best enjoyed within one to two weeks of making. Factors like freezer temperature, ice cream type, storage container, and any thawing can affect its texture. While it won't spoil, its texture will change over time. For the best experience, enjoy it sooner rather than later.
More Pistachio Recipes
- Pistachio Cream Pie
- From-Scratch Pistachio Pudding
- Pistachio Shortbread Cookies
- Pistachio and Mascarpone Pie
More Ice Cream Recipes
I am so honored when you make a recipe from my site! If you make this Pistachio Ice Cream recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
PrintFull Recipe
Pistachio Ice Cream
This homemade Pistachio Ice Cream has an all-natural bright color and incredible nutty flavor that makes this traditional churned recipe a standout for all pistachio lovers.
- Prep Time: 00:10
- Chilling Time: 08:00
- Cook Time: 00:10
- Total Time: 00:20 plus chilling time
- Yield: about 3 pints
- Category: Ice Cream
- Method: Traditional Churned
Ingredients
- 1 cup (140 grams) shelled unsalted raw pistachios (see note)
- 1 cup (200 grams) granulated sugar
- ¼ teaspoon coarse kosher salt
- 4 large egg yolks
- 1-½ cups (340 grams) heavy cream
- 1-½ cups (340 grams) whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Set up an ice bath with two nesting metal bowls.
- Add the pistachios to a small food processor or high-speed blender (see note).
- Process the pistachios until they are thick, creamy, and mostly smooth, scraping down the sides frequently. Do not turn it into pistachio butter. This usually takes about 2-4 minutes. If your machine is getting too hot, pause this process partway through and let it cool down before continuing.
- In a heavy-bottomed medium pot, whisk together the sugar and salt. Whisk in the egg yolks and pureed pistachios until well combined. Whisk in the cream, milk, vanilla extract, and almond extract.
- Cook over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs to cook for another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a fine-mesh strainer into the inner bowl of the prepared ice bath. Cool the custard to room temperature in the ice bath, stirring occasionally.
- Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
- Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the pistachio ice cream has reached a soft-serve consistency.
- Transfer the pistachio ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
Pistachio Ice Cream is best consumed within a week but will last for several in the freezer.
If you need to freeze your ice cream canister, make sure to do so 24 hours before you plan to spin your ice cream.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Use either unsalted roasted pistachios or raw unsalted pistachios. The roasted pistachios added another element of flavor to the ice cream, almost making it malty. It also changed the color to a more brown green. The raw pistachios left a brighter more true pistachio flavor, and beautiful green color.
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