Description
This Creamy Pistachio Ice Cream recipe offers a homemade and authentic Italian-inspired treat rich in nutty pistachio flavor. Using fresh shelled pistachios, whole milk, cream, and a classic custard base, this ice cream is both indulgent and smooth. Perfect for dessert lovers seeking a gourmet nut-flavored ice cream to enjoy at home.
Ingredients
Scale
Nut Base
- 1 1/2 cups shelled pistachios (unsalted)
Dairy and Liquid Ingredients
- 2 cups whole milk
- 1 cup heavy cream
Sweeteners and Flavorings
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- a few drops of green food coloring (optional, for classic pistachio color)
Eggs
- 5 large egg yolks
Instructions
- Grind Pistachios: Using a food processor, finely grind 1 cup of the shelled pistachios until the texture resembles coarse sand. Set aside the remaining 1/2 cup of whole pistachios for adding later.
- Steep Pistachio Milk Mixture: In a medium saucepan, combine the whole milk, heavy cream, ground pistachios, and a pinch of salt. Heat over medium heat until the mixture is steaming but avoid boiling. Remove from heat, cover, and allow to steep for 30 minutes to infuse the nutty flavor.
- Prepare Egg Mixture: In a separate bowl, whisk the 5 large egg yolks with 3/4 cup granulated sugar until the mixture becomes pale and creamy, ensuring thorough mixing.
- Temper Eggs: Slowly pour the warm pistachio-infused milk mixture through a fine sieve into the egg yolk mixture while whisking constantly. This step tempers the eggs to prevent curdling. Discard the solid pistachio bits caught in the sieve.
- Cook Custard: Return the combined custard mixture to the saucepan and cook over low heat. Stir constantly until the custard thickens enough to coat the back of a spoon and reaches 170–175°F. Be careful not to let it boil to avoid scrambling the eggs.
- Add Flavorings and Chill: Remove from heat and stir in 1/2 teaspoon vanilla extract and optional green food coloring. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn following the manufacturer’s instructions, approximately 20–25 minutes. During the last 5 minutes of churning, add the reserved 1/2 cup chopped pistachios for texture.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for a minimum of 4 hours to firm up before serving.
Notes
- For the most authentic pistachio flavor, opt for high-quality, fresh pistachios and avoid artificial flavor extracts.
- To make this recipe dairy-free, substitute whole milk with full-fat coconut milk and heavy cream with a plant-based cream alternative.
- Use green food coloring sparingly and only if you want a traditional pistachio green hue; it does not affect flavor.
- This recipe requires patience for chilling and freezing but results in rich, creamy ice cream with intense pistachio taste.
