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Luxurious Pistachio Ice Cream

Luxurious Pistachio Ice Cream

Rebecca Blumer
This is pistachio ice cream as it should be: real pistachios, silky custard, and no fake flavoring. Rich, buttery, and smooth, this recipe transforms your freezer into a five-star gelateria.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine Italian
Servings 1 Quart
Calories 320 kcal

Equipment

  • Ice Cream Maker
  • Fine-Mesh Sieve
  • Saucepan
  • Food processor

Ingredients
 

Pistachio Ice Cream Base

  • 1.5 cups raw shelled pistachios preferably unsalted and naturally green
  • 2 cups whole milk
  • 1.5 cups heavy cream
  • 3/4 cup granulated sugar divided
  • 5 large egg yolks
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract optional but recommended
  • 2–3 drops natural almond extract optional, for complexity
  • 1/3 cup chopped pistachios optional, for texture

Instructions
 

  • Preheat oven to 325°F (165°C). Toast pistachios for 6–8 minutes until lightly fragrant. Do not over-brown.
  • While warm, pulse pistachios in a food processor until a thick paste forms. Add 1–2 tablespoons warm milk if needed for smoothness.
  • In a saucepan, heat milk, cream, and half the sugar until steaming. Do not boil. Remove from heat.
  • Whisk pistachio paste into hot dairy. Cover and steep for 20 minutes.
  • Whisk yolks with remaining sugar and salt until pale and thickened.
  • Temper yolks by slowly whisking in a ladle of hot dairy. Repeat, then return all to saucepan.
  • Cook over medium-low heat, stirring constantly, until mixture coats spatula (170–175°F/77–80°C). Do not boil.
  • Strain through a fine mesh sieve into a clean bowl. Stir in vanilla and almond extract. Adjust salt to taste.
  • Cool over ice bath, then chill at least 4 hours or overnight.
  • Churn in ice cream maker until soft-serve consistency. Fold in chopped pistachios if desired.
  • Transfer to container, press parchment on surface, and freeze 4–6 hours until scoopable.

Notes

For a naturally green color, blend a handful of spinach during steeping and strain. To prevent iciness, chill thoroughly and consider adding 1 tbsp corn syrup or a splash of vodka to lower freezing point.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 6gFat: 24gSaturated Fat: 12gCholesterol: 130mgSodium: 140mgPotassium: 260mgFiber: 2gSugar: 20gVitamin A: 580IUVitamin C: 1mgCalcium: 120mgIron: 1.3mg
Keyword Custard, Ice Cream, Pistachio
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