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.
Ingredients
Units
Scale
- 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
Instructions
Preparing the Pistachio Paste
- In a food processor, blend the pistachios with 4 tablespoons of milk until you achieve a creamy mixture.
Making the Base
- 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.
- Whisk the egg yolks and sugar until creamy and pale.
- 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
- If available, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- 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