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Pistachio Ice Cream Recipe

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4.1 from 70 reviews

  • Author: Ava
  • Total Time: 6 hours 45 minutes
  • Yield: Approximately 1 quart (4 servings)
  • Diet: Gluten Free

Description

This classic pistachio ice cream recipe features a rich custard base made from fresh whole milk, heavy cream, egg yolks, and real unsalted pistachios. The ice cream boasts a smooth, creamy texture and a naturally nutty flavor enhanced by optional vibrant green coloring for a nostalgic appearance. Perfectly balanced sweetness and a subtle hint of vanilla make it a delightful frozen treat for pistachio lovers.

Ingredients

Ice Cream Base

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 egg yolks
  • ¾ cup granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract (optional)

Pistachio Mixture

  • 1 cup shelled unsalted pistachios
  • 1–2 drops green gel food coloring or ½ tsp natural matcha powder (optional)

Instructions

  1. Prepare Pistachios: Begin by blending the shelled unsalted pistachios in a food processor or blender until they form a coarse meal. For a smoother texture, continue blending until finely ground but not oily. If desired, add green gel food coloring or matcha powder gradually to achieve the preferred color.
  2. Warm Dairy: In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Gently heat over medium until the mixture is warm but not boiling, stirring occasionally to prevent scorching.
  3. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together 4 egg yolks, ¾ cup granulated sugar, and 1/8 teaspoon salt until the mixture is pale and slightly thickened, about 2-3 minutes.
  4. Temper Egg Mixture: Slowly pour about half of the warm milk and cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
  5. Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon, around 170°F (77°C). Do not boil.
  6. Add Pistachios and Flavoring: Remove the custard from heat and stir in the ground pistachios along with 1 teaspoon vanilla extract if using. For a fully smooth texture, pass this mixture through a fine-mesh sieve to strain out any larger nut pieces.
  7. Chill Mixture: Cover the custard base and refrigerate for at least 4 hours or overnight until thoroughly chilled. This step is crucial for developing flavor and allowing the mixture to thicken properly.
  8. Freeze Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency, usually around 20-30 minutes.
  9. Harden and Serve: Transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours to harden before serving. Scoop and garnish with crushed pistachios if desired.

Notes

  • Use fresh, unsalted pistachios to enhance the natural nutty flavor without bitterness from roasting or salt.
  • Adjust the green coloring gradually to achieve your preferred shade without overpowering the flavor.
  • Straining the pistachio-custard mixture before churning ensures a smoother texture free of nut grit.
  • Allow sufficient chilling time for the custard base to improve richness and creaminess in the final ice cream.
  • If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until firm.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

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