Pistachio Ice Cream

Pistachio Ice Cream is a rich, creamy dessert that features the bold flavor of roasted pistachios. Made with a smooth custard base and a pistachio paste that intensifies the nutty flavor, this homemade ice cream is perfect for nut lovers. The addition of chopped pistachios adds a delightful texture, making each bite a delightful treat. Whether served on its own or paired with dark chocolate, this pistachio ice cream is a decadent dessert that’s sure to impress.

Why You’ll Love This Recipe

• Rich & Creamy: The custard base provides a silky, smooth texture that’s perfectly complemented by the pistachio flavor.

• Intense Pistachio Flavor: Homemade pistachio paste enhances the ice cream with a deep, nutty taste that’s unbeatable.

• Customizable Texture: Adding chopped pistachios as mix-ins gives the ice cream an extra crunch and texture.

• Perfect for Special Occasions: This luxurious dessert will elevate any gathering or make a special treat for yourself.

• Made from Scratch: The depth of flavor from the pistachio paste and custard base is far superior to store-bought ice cream.

Ingredients for Pistachio Ice Cream

For the Pistachio Paste:

• 1 cup unsalted pistachios, shelled

• 1/4 cup sugar

• 2-3 tablespoons water

For the Ice Cream Custard:

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup sugar

• 4 large egg yolks

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon almond extract (optional, enhances pistachio flavor)

• Pinch of salt

For the Mix-Ins:

• 1/2 cup chopped pistachios (optional, for texture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare Pistachio Paste

1. In a food processor, blend 1 cup pistachios with 1/4 cup sugar and enough water (2-3 tablespoons) to form a smooth, thick paste. This will intensify the pistachio flavor in your ice cream.

Step 2: Make the Custard Base

1. In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.

2. In a separate bowl, whisk together the egg yolks and the remaining sugar until light and fluffy.

3. Gradually temper the egg yolks by adding a small amount of the warm cream mixture, whisking constantly to prevent the eggs from curdling.

4. Return the yolk and cream mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.

5. Strain the custard through a mesh strainer into a clean bowl to remove any lumps.

Step 3: Flavor the Custard

1. Stir the pistachio paste into the warm custard until well combined.

2. Add the vanilla extract, almond extract (if using), and a pinch of salt. Stir until everything is fully incorporated.

Step 4: Chill the Custard

1. Cover and chill the mixture in the refrigerator until completely cold, at least 4 hours or overnight.

Step 5: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.

2. In the last few minutes of churning, add the chopped pistachios (if desired) for added texture.

Step 6: Freeze the Ice Cream

1. Transfer the churned ice cream to a freezer-safe container. Cover and freeze until firm, at least 4 hours or overnight, to allow the flavors to meld and the ice cream to harden.

Step 7: Serve

1. Scoop and serve the pistachio ice cream on its own or as part of a dessert. It pairs beautifully with dark chocolate or a drizzle of honey.

Servings and Timing

• Servings: Approximately 4-6 servings

• Prep Time: 30 minutes

• Cook Time: 1 hour 30 minutes (includes custard preparation and cooling time)

• Additional Time: 4 hours (for chilling and freezing)

• Total Time: 6 hours

Storage and Reheating

Leftovers:

• Refrigerator: Store the ice cream in a sealed container in the freezer for up to 2 weeks.

• Reheating: To make it easier to scoop, let the ice cream sit at room temperature for a few minutes before serving.

Customizations and Variations

Flavor Variations:

• Chocolate Swirl: Add a swirl of homemade or store-bought chocolate fudge sauce for a chocolate-pistachio combo.

• Caramel Pistachio: Drizzle caramel sauce into the ice cream before freezing for a sweet contrast.

Dairy-Free Option:

• Replace the heavy cream and milk with coconut cream and almond milk for a dairy-free version of this ice cream.

Nut-Free:

• For a nut-free version, try substituting sunflower seeds for pistachios to maintain the creamy texture and rich flavor.

Conclusion

This homemade pistachio ice cream is a rich, creamy treat that’s perfect for any occasion. The pistachio paste elevates the flavor to new heights, while the custard base ensures a smooth and velvety texture. Whether served on its own or paired with a dessert, this ice cream is sure to be a hit with anyone who loves the bold flavor of pistachios. Plus, it’s easy to make from scratch with simple ingredients, making it a satisfying and luxurious treat to enjoy anytime.

Pistachio Ice Cream

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• Author: Chef Sara
• Total Time: 6 hours
• Yield: 6 servings

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Description

This creamy, homemade Pistachio Ice Cream features a rich pistachio custard base made with a flavorful pistachio paste, creating the ultimate nutty, sweet treat. With a smooth, velvety texture and optional crunchy pistachio mix-ins, this ice cream is perfect for pistachio lovers and a refreshing dessert to enjoy all year long.

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Ingredients

For the Pistachio Paste:

1 cup unsalted pistachios, shelled

1/4 cup sugar

2–3 tablespoons water

For the Ice Cream Custard:

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

4 large egg yolks

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract (optional, enhances pistachio flavor)

Pinch of salt

For the Mix-Ins (Optional):

1/2 cup chopped pistachios (for texture)

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Instructions

Prepare the pistachio paste:

In a food processor, blend 1 cup pistachios with 1/4 cup sugar and enough water to form a smooth, thick paste. This will concentrate the pistachio flavor and create a rich base for your ice cream.

Make the custard base:

In a saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium until the mixture is warm and the sugar dissolves.

In a separate bowl, whisk together egg yolks and the remaining sugar until light and fluffy.

Gradually temper the yolks by adding a small amount of the warm cream mixture, whisking constantly to prevent curdling.

Return the yolk and cream mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (do not let it boil).

Strain the custard through a mesh strainer into a clean bowl to remove any lumps.

Flavor the custard:

Stir the pistachio paste into the warm custard mixture until well combined. Add vanilla extract, almond extract (if using), and a pinch of salt.

Cover and refrigerate the custard until completely chilled, at least 4 hours or overnight.

Churn the ice cream:

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.

In the last few minutes of churning, add chopped pistachios for an extra crunchy texture (optional).

Freeze the ice cream:

Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or overnight to allow it to firm up.

Serve:

Scoop and serve the pistachio ice cream on its own or paired with dark chocolate or a drizzle of honey for an extra indulgent treat.

• Prep Time: 30 minutes
• Chill Time:: 4 hours or overnight
• Cook Time: 10 minutes
• Category: Dessert
• Cuisine: American