Description
This creamy pistachio ice cream recipe combines fresh pistachios, rich cream, and a touch of vanilla to create an authentic Italian gelato experience at home. Made with real pistachio paste and ground nuts, this homemade frozen dessert is perfectly smooth, luscious, and bursting with nutty flavor, ideal for any ice cream lover seeking a classic yet indulgent treat.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar (divided)
- 5 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Pistachio Components
- 1/2 cup unsalted pistachios, shelled and finely ground
- 2 tablespoons pistachio paste
Optional
- 2 drops natural green food coloring (optional)
Instructions
- Warm the Milk Mixture: In a saucepan over medium heat, combine the whole milk, heavy cream, half of the sugar, ground pistachios, and salt. Stir frequently and heat until the mixture is warm but not boiling.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks together with the remaining sugar until the mixture becomes pale and thick, ensuring proper incorporation of air.
- Temper the Egg Yolks: Slowly pour the warm milk mixture into the egg yolks while whisking constantly. This gradual mixing prevents the eggs from curdling and helps blend the ingredients smoothly.
- Cook the Custard: Return the combined mixture to the saucepan. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. Be careful not to let it boil to avoid scrambling the eggs.
- Strain the Custard: Remove from heat and strain the custard through a fine mesh sieve to remove the pistachio solids, resulting in a smooth texture.
- Add Flavorings: Stir in the pistachio paste, vanilla extract, and green food coloring if desired. Mix well to evenly distribute the flavors and color.
- Chill the Mixture: Allow the custard to cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to develop flavor and improve texture.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it becomes thick and creamy.
- Freeze to Firm Up: Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to achieve a firm scoopable consistency before serving.
Notes
- Use genuine pistachio paste for the most authentic and rich flavor; avoid artificial flavorings.
- For added texture, fold in chopped roasted pistachios during the last few minutes of churning.
- The natural green food coloring is optional and purely for presentation.
- Ensure to temper the eggs properly to prevent curdling and achieve a smooth custard.
- Refrigerating the mixture overnight improves the creaminess and flavor intensity.
