Buy Now → 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
- 1-1/2 cups (340 grams) heavy cream
- 1-1/2 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.
Find it online: https://everydaypie.com/pistachio-ice-cream/