Homemade Pistachio Ice Cream

How to create homemade pistachio ice cream with high quality ingredients, for a rich flavor and completely natural green color.

Pistachio ice cream, made with the famous pistachios from Bronte (a small village in Sicily, Italy), is a real delight that can be enjoyed by itself or used as a filling for crepes, croissants, cakes and other sweets.

The success of this recipe is dependent on high quality ingredients, but homemade ice cream is easier to make than you may think and then you know that it doesn’t contain any weird chemicals or ingredients.

I recently returned from a marvelous trip to the Middle East where I enjoyed the local pistachios. Back home I tried this ice cream recipe and loved it. Pistachio, a member of the cashew family, is a small tree originally from Central Asia, Middle East and the Mediterranean area. It is an ancient type of nut, enjoyed early on by the Romans, and no wonder why! Pistachios are delicious; they add a special flavor and a touch of color to sweets, salads, pasta, rice, cheese, meatdishes and cold cuts such as mortadella.

Step by Step Guide to Making Homemade Pistachio Ice Cream

Preparing the Pistachio Paste:

1. Blend Pistachios: In a food processor, blend the pistachios with 4 tablespoons of milk until you achieve a creamy mixture.

Making the Base:

2. Warm Milk and Cream: In a saucepan, mix the remaining milk and cream. Heat over low, then add the pistachio mixture. Ensure the temperature doesn’t exceed 185°F (85°C) during the 5-6 minute cooking time. Afterward, let it rest for 45 minutes off the heat.
3. Mix Egg Yolks and Sugar: Whisk the egg yolks and sugar until creamy and pale.
4. Combine and Cook: Reheat the milk, cream, and pistachio mixture to 185°F (85°C). Filter through a sieve, then slowly stir into the egg mixture. Cook for a few more minutes, then cool completely, stirring occasionally.

Freezing:

5. Ice Cream Maker Method: If available, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. Manual Method: Alternatively, pour the mixture into a suitable container and freeze for at least three hours. Stir, then freeze for another three hours. For a creamier texture, blend briefly and freeze for an additional 10 minutes.

Recipe Notes:

• For a smoother texture, consider blending the final mixture before the last freezing step.
• Adjust sweetness by adding more or less sugar according to taste.

Homemade Pistachio Ice Cream

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5 from 6 reviews

• Author: Paola Lovisetti Scamihorn
• Total Time: 25 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Rich, nutty, and incredibly creamy, this homemade pistachio ice cream is a sophisticated dessert. Easy to make with or without an ice cream maker.

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Ingredients

Units USM Scale 1x2x3x

• 2/3 cups (90 g) pistachios
• 1 cups (237 ml) whole milk
• 1 cups (240 ml) fresh cream
• 1/2 cups (80 g) sugar
• 2 egg yolks

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Instructions

Preparing the Pistachio Paste

1. In a food processor, blend the pistachios with 4 tablespoons of milk until you achieve a creamy mixture.

Making the Base

1. In a saucepan, mix the remaining milk and cream. Heat over low, then add the pistachio mixture. Ensure the temperature doesn’t exceed 185°F (85°C) during the 5-6 minute cooking time. Afterward, let it rest for 45 minutes off the heat.
2. Whisk the egg yolks and sugar until creamy and pale.
3. Reheat the milk, cream, and pistachio mixture to 185°F (85°C). Filter through a sieve, then slowly stir into the egg mixture. Cook for a few more minutes, then cool completely, stirring occasionally.

Freezing

1. If available, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
2. Alternatively, pour the mixture into a suitable container and freeze for at least three hours. Stir, then freeze for another three hours. For a creamier texture, blend briefly and freeze for an additional 10 minutes.

Notes

• For a more intense pistachio flavor, lightly toast the pistachios before processing.
• If you don’t have an ice cream maker, the no-churn method requires more frequent stirring to prevent ice crystals.
• Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Churning
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 30
• Sodium: 50
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Carbohydrates: 40
• Fiber: 3
• Protein: 5
• Cholesterol: 100

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