Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Ice Cream (Cuisinart Recipe) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 86 reviews

  • Author: Ava
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings

Description

This creamy Pistachio Ice Cream recipe from Cuisinart delivers a rich and nutty dessert that’s perfect for any occasion. Made with whole milk, heavy cream, and roasted salted pistachios, this ice cream boasts a smooth texture and a delightful crunch from the nuts. The combination of vanilla and almond extracts enhances the pistachio flavor, making it irresistibly delicious and easy to make with your ice cream maker.

Ingredients

Ice Cream Base

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Mix-ins

  • 1 cup salted roasted pistachios (chopped into small and large chunks)

Instructions

  1. Plan Ahead: Ensure your ice cream maker insert is frozen solid for at least 24 hours before starting, unless you have a compressor model which allows immediate use.
  2. Make the Ice Cream Base: In a medium mixing bowl with a spout for pouring, combine the milk, heavy cream, sugar, vanilla extract, and almond extract. Whisk thoroughly until the sugar is completely dissolved.
  3. Chill the Mixture: Place the ice cream base in the freezer for 20 minutes to get it very cold. This helps the mixture churn faster. While chilling, chop the pistachios into varied chunk sizes as desired.
  4. Churn the Ice Cream: Whisk the chilled vanilla base again to ensure sugar hasn’t settled. Pour it slowly into the running ice cream maker. Churn for 15-20 minutes until the mixture becomes fluffy and creamy with a soft-serve consistency.
  5. Add Pistachios: In the last few minutes of churning, gradually add 3/4 cup of the chopped pistachios to the ice cream for texture. Reserve 1/4 cup of nuts for layering.
  6. Layer and Freeze: Spoon half of the ice cream into a large, freezer-safe container and sprinkle half of the remaining pistachios over it. Repeat layering with the rest of the ice cream and pistachios. Seal the container and freeze for 4-6 hours to firm up.
  7. Serve: Once the ice cream reaches your desired consistency—4 hours for soft-serve texture or up to 6 hours for firm scoops—serve in bowls or cones and enjoy.

Notes

  • Freezing the ice cream insert 24 hours in advance is crucial unless using a compressor ice cream maker.
  • Chilling the ice cream base before churning helps speed up the process and improves texture.
  • Vary the size of the pistachio chunks for a more interesting texture.
  • Layering nuts in the container adds extra nutty flavor and crunch in every scoop.
  • Adjust freezing time depending on whether you prefer soft-serve or scoopable ice cream.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pistachio-ice-cream-cuisinart-recipe-recipe/