Silky Pistachio Ice Cream

This pistachio ice cream is worth screaming about.


So fluffy, so delicious. Best served with a chocolate dipped, pistachio encrusted cone.

Silky Pistachio Ice Cream
Recipe Type: Dessert
  • 2 cups milk (any kind, we used 1%)
  • 2 cups cream
  • 4 egg
  • 1 package (100g) of pistachio pudding
  1. In a medium saucepan, place milk, cream and egg yolks.
  2. Slowly bring to a simmer over medium heat until the mixtures thickens slightly, and the temperature reaches 160 degrees F (so that your yolk is tempered).
  3. Remove from heat, and allow to cool slightly. Sift the pistachio pudding mixture to get any lumps out (you don't want to clog your ice cream maker). Stir pudding mixture into the milk mixture, and allow to cool to at least room temperature before adding to your ice cream maker.
  4. Follow the directions for your ice cream maker. Stir in a few chopped pistachios, and then place in an airtight container and freeze for several hours before serving.

This pistachio ice cream is worth screaming about.

Kelsey Siemens

Kelsey Siemens

Hello! I'm a farmgirl to the bone, and share my adventures in cooking and baking on my blog - the farmer's daughter. Thinking up new ice cream flavours is one of my favorite things to do, and salted caramel anything is my greatest weakness!

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