Homemade Pistachio Ice Cream Recipe
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!
Servings: 8
Calories: 317kcal
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
- 1/4 + 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.
Notes
*I used roasted and salted pistachios; however, you can use raw pistachios too, just make sure to add a pinch or two of salt to your base.
*I didn't use green food coloring. The base will be brownish green, but as it churns, it will lighten up and look more like homemade vanilla does.
You can store this Homemade Pistachio Ice Cream in an airtight, freezer-safe container to retain its flavor and texture for up to 2 weeks.
Nutrition
Calories: 317kcal | Carbohydrates: 19g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 53mg | Potassium: 253mg | Fiber: 1g | Sugar: 17g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg