Description
This homemade and authentic Creamy Pistachio Ice Cream recipe captures the rich and nutty flavor of pistachios blended into a smooth, indulgent Italian-style gelato. Made with real pistachios, creamy dairy, and a hint of vanilla and almond extracts, this treat offers a delightful balance of sweetness and nuttiness perfect for dessert lovers craving a gourmet ice cream experience at home.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups shelled pistachios (unsalted)
- 1 1/4 cups whole milk
- 2 cups heavy cream, divided
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- A few drops of natural green food coloring (optional)
Instructions
- Grind Pistachios: Place the pistachios in a food processor and pulse until they are finely ground but avoid turning them into a paste to retain texture.
- Infuse Milk Mixture: In a medium saucepan, combine the whole milk, 1 cup of heavy cream, ground pistachios, and a pinch of salt. Heat over medium heat until the mixture is just steaming, then remove from heat and let it steep for 30 minutes to infuse the pistachio flavor fully.
- Prepare Egg Yolk Mixture: In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and creamy.
- Temper the Eggs: Reheat the pistachio milk mixture gently until warm. Slowly pour the warm mixture into the egg yolks while whisking continuously to temper the eggs and prevent curdling.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 170–175°F (77–79°C).
- Strain the Mixture: Strain the custard through a fine mesh sieve into a clean bowl to remove solid bits ensuring a smooth texture.
- Add Remaining Ingredients: Stir in the remaining 1 cup of heavy cream, vanilla extract, and almond extract if using. Add a few drops of natural green food coloring for an authentic pistachio color if desired.
- Chill the Custard: Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container and freeze until firm, about 2 to 4 hours, before serving.
Notes
- For added texture and crunch, fold in chopped roasted pistachios after the ice cream has been churned.
- Using raw pistachios ensures the most authentic flavor; lightly toasting them can intensify the taste with a deeper, nuttier profile.
