Indulge in the wonder of Homemade Pistachio Ice Cream, a perfect blend of crunchy pistachios and smooth, creamy, velvety texture, for an irresistible, gourmet treat at home!
It’s been a little while since I made and shared homemade ice cream. So today I thought I’d change that. My husband has been asking me to make pistachio ice cream for years now, and I finally got around to it!
I’m kicking myself for not making this sooner—it’s one of my favorite ice cream flavors along with chocolate thin mint and toasted coconut. I love how creamy and flavorful the base is, and the salty crunchy bits of pistachio that are scattered throughout. It’s heavenly!
Table of Contents
Reasons You Will Love This Ice Cream
- Homemade Pistachio Ice Cream bursts with the genuine, rich pistachio flavor!
- The process of making Pistachio Ice Cream at home is enjoyable and can be a great activity for family and friends.
- Homemade ice cream is made without any preservatives and additives, just simple, natural ingredients.
Recipe Ingredients
- Shelled Pistachios: Pistachios add a distinctive nutty flavor and texture. I love the contrast between crunchy raw pistachios and smooth creamy ice cream.
- Heavy Cream: Contributes to the creamy, luxurious taste and texture to this ice cream.
- Almond and Vanilla Extracts: These extracts add depth and complexity to the ice cream’s flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Pistachio Ice Cream
Step 1: In a large, heavy-bottomed saucepan, heat the milk, cream, and ¼ cup of sugar to a slow boil.
Step 2: Meanwhile, in a food processor, grind ½ cup of the pistachios along with ¼ cup of the sugar until fine, taking care not to make a butter.
Step 3: Pour the ground pistachio mixture into the milk mixture over medium heat until it reaches a slow boil again, whisking every minute or so. Then turn off the heat.
Step 4: Next, in a medium bowl, lightly beat the eggs and egg yolks. Temper the eggs by gradually pouring in a cup or so of the hot milk/pistachio mixture, whisking vigorously to prevent the eggs from scrambling.
Step 5: Gradually add the yolk mixture in a slow, steady stream back into the saucepan. Cook over low heat, stirring occasionally with a rubber spatula, until it thickens and reaches 170 degrees Fahrenheit (76.7 degrees Celsius) on a thermometer, about 5 minutes.
Step 6: Then remove from the heat and pour the mixture through a fine mesh sieve and into a large mixing bowl. Press hard to strain any remaining liquid from the sieve. You may want to take a few minutes to get everything you can out, then discard what is left in the sieve. Add the almond and vanilla extracts or paste, and whisk to combine.
Step 7: Place the bowl over an ice bath and chill until cool. Then cover with plastic wrap, pressing it directly against the mixture to prevent a skin from forming and refrigerate for at least 2 hours, preferably overnight.
Step 8: Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer’s instructions (about 20 minutes if using a KitchenAid bowl). When the ice cream is firm, coarsely chop the remaining ¼ cup of pistachios and stir them in. Place in a freezer-safe container and chill for 3-4 hours before serving.
FAQs
No, it’s not necessary. You can manually freeze the mixture, stirring every 30-45 minutes for 2-3 hours to break up ice crystals. This method is more labor-intensive but effective.
Yes, tempering eggs is crucial for ice cream recipes. It prevents curdling, ensuring a smoother, creamier texture, and keeps the ice cream from becoming too hard when frozen.
Storage Info
You can store this Homemade Pistachio Ice Cream in an airtight, freezer-safe container to retain its flavor and texture. It typically stays good for up to 2 weeks when kept in the freezer.
Check Out More Pistachio Recipes
Homemade Pistachio Ice Cream Recipe
Ingredients
- 3/4 cup shelled pistachios - divided*
- 1/2 cup sugar - divided
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3 eggs + 2 yolks
- ¼ + 1/8 tsp almond extract
- 1/4 teaspoon vanilla extract or paste
Instructions
- In a large, heavy-bottomed saucepan, heat the milk, cream, and ¼ cup of sugar to a slow boil.
- Meanwhile, in a food processor, grind ½ cup of the pistachios along with ¼ cup of the sugar until fine, taking care not to make a butter.
- Pour the ground pistachio mixture into the milk mixture over medium-high heat until it reaches a slow boil again, whisking every minute or so. Then turn off the heat.
- Next, in a medium-sized mixing bowl, lightly beat the eggs and egg yolks. Temper the eggs by gradually pouring in a cup or so of the hot milk/pistachio mixture, whisking vigorously to prevent the eggs from scrambling.
- Gradually add the yolk mixture in a slow, steady stream back into the saucepan. Cook over low heat, stirring occasionally with a rubber spatula, until it thickens and reaches 170 degrees Fahrenheit (76.7 degrees Celsius) on a thermometer, about 5 minutes.
- Then, remove from the heat and pour the mixture through a mesh sieve and into a large mixing bowl. Press hard to strain any remaining liquid from the sieve. You may want to take a few minutes to get everything you can out, then discard what is left in the sieve. Add the almond and vanilla extracts or paste, whisking to combine.
- Place the bowl over an ice bath and chill until cool. Then cover with plastic wrap, pressing it directly against the mixture to prevent a skin from forming and refrigerate for at least 2 hours, preferably overnight.
- Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20 minutes if using a KitchenAid Bowl). When the ice cream is firm, coarsely chop the remaining ¼ cup of pistachios and fold them in. Place in a freezer-safe container and chill for 3-4 hours before serving.
so good
Meh
Hi i wanted to find out do you grind the pistachio mixture with the shells or do you take them out?
Thanks💗
Hi Aziza, you take out the shells.
I used this recipe with the following changes…added ..scant 1/8 t salt ,1t of rosewater along with the almond and vanilla. I doubled the pistachios that were ground (finely) and let it soak for a couple of hours then strained it. It turned out absolutely wonderful. Everyone thought it was amazing….we live near the original Salt and Straw, which we frequent regularly and we still thought it was the best
Hi Tibby, thanks for sharing your changes and your love for this recipe!
I added more salt. It was seriously creamy almost to the point it freezes but doesn’t seem cold enough when consumed. All five of my tasters agreed. It was however, quite delicious!