This silky-smooth pistachio ice cream delivers pure indulgence in every spoonful. Made with rich, nutty pistachios, this homemade frozen treat takes just 20 minutes of hands-on time, followed by a patient chill. The result? A luxuriously creamy dessert boasting 353 calories per serving, with the perfect balance of natural sweetness and buttery pistachio flavor. Whether you’re hosting a summer gathering or simply treating yourself, this recipe promises restaurant-quality results right from your kitchen.
Ingredients For Pistachio Ice Cream
- Egg Yolks (4): Room temperature for better incorporation
- Granulated Sugar (3/4 cup): Helps create smooth texture
- Heavy Cream (2 cups): Creates rich, creamy base
- Evaporated Milk (1 cup): Adds wonderful silky texture
- Salt (1/2 teaspoon): Enhances overall flavor
- Vanilla Extract (2 teaspoons): For depth of flavor
- Almond Extract (1 teaspoon): Complements pistachio flavor
- Whole Pistachios (1 cup): Roughly chopped, divided for texture
Step-by-Step Instructions
- Prepare Pistachio Base: Process ½ cup pistachios with sugar until finely chopped
- Heat Dairy Mix: Combine milk, cream, salt, and pistachio mixture until just before simmering
- Temper Eggs: Slowly whisk hot mixture into egg yolks to create custard base
- Cook Custard: Heat mixture while stirring until thickened, about 8-10 minutes
- Strain and Chill: Pour through fine-mesh sieve and refrigerate until completely cold
- Add Flavoring: Mix in almond and vanilla extracts
- Churn: Process in ice cream maker according to manufacturer’s instructions
- Final Touch: Fold in remaining pistachios and freeze until firm, minimum 3 hours
Storage Tips
Your homemade pistachio ice cream will stay fresh in the freezer for up to 2 weeks when stored in an airtight container. To keep ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on. When you’re ready to serve, let it sit at room temperature for about 5 minutes to soften slightly – this brings out the lovely pistachio flavor!
Variations & Substitutions
Want to mix things up? Try adding dark chocolate chunks or a ribbon of honey for extra indulgence. If you’re out of evaporated milk, you can use whole milk instead, though your ice cream might be slightly less creamy. For a dairy-free version, swap the heavy cream and evaporated milk with full-fat coconut milk – you’ll get a lovely tropical twist! No almond extract? Just double up on the vanilla, and your ice cream will still taste amazing.
Serving Suggestions
This pistachio ice cream shines as a dessert all on its own, but it’s also magical paired with warm chocolate brownies or tucked between two soft sugar cookies for an ice cream sandwich. Try scooping it into waffle cones and sprinkling with extra chopped pistachios for a lovely crunch. For an elegant touch, drizzle with a little honey and add a few fresh berries on the side. During summer gatherings, set up a sundae bar with chocolate sauce, whipped cream, and various nuts – your guests will love creating their own combinations!
Pistachio Ice Cream
Equipment
- food processor
- Saucepan
- Fine mesh sieve
- ice cream maker
Ingredients
- 4 egg yolks
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup evaporated milk
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon pure almond extract
- 1 cup whole shelled pistachios roughly chopped, divided
Instructions
- Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
- Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
- Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
- Pour the custard through a fine-mesh sieve set over a bowl; discard what’s left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled.
- Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer’s instructions.
- Stir in remaining ½ cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.
