This no-churn pistachio ice cream is simple, approachable and delicious. It’s the perfect project for a lazy afternoon and is delicious as a cool ice cream or served drowned in a shot espresso for a sublime affogato.
This pistachio ice cream, born out of having an excess of pistachios nearing their expiry date and created sans ice cream maker. The texture of the ice cream isn’t as smooth as what an ice cream maker would yield, but I’d argue that it’s a pretty decent low-effort substitute. Consume affogato style for bliss, dark chocolate optional.
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No-Churn Pistachio Ice Cream
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy, dreamy pistachio ice cream made without an ice cream maker. A simple dessert perfect for a warm evening.
Ingredients
- 3/4 cups (178 ml) shelled pistachios
- 100 grams (3.5 oz) sugar
- 12 fl oz (360 ml) whole milk
- 12 fl oz (360 ml) heavy cream
- 5 eggs
- 3/8 tsp almond extract
- 1/4 tsp vanilla extract
Instructions
- Grind 1/2 cup toasted pistachios and 50 grams of sugar in a food processor until fine. Set aside.
- Bring milk, cream, and 50 grams of sugar to a boil in a large saucepan.
- Whisk in the pistachio mixture and bring to a boil again, whisking constantly.
- Lightly whisk eggs and egg yolks in a separate bowl.
- Gradually whisk in the hot milk mixture into the eggs.
- Pour the egg-milk mixture back into the saucepan and cook over low heat until thickened and reaches 170°F (77°C), stirring occasionally with a spatula.
- Remove from heat and sieve the custard into a large bowl.
- Stir in almond and vanilla extracts and allow to cool to room temperature.
- Divide the custard between two freezer bags and freeze overnight.
- Break up the frozen custard into chunks.
- Transfer the chunks into a food processor and process until smooth and slightly lighter in color; be careful not to incorporate too much air.
- Scrape the ice cream into a container, distributing the remaining 1/4 cup of pistachios on top in layers.
- Freeze until completely firm.
Notes
- For a richer pistachio flavor, toast the pistachios before grinding them.
- If you don’t have a food processor, you can finely chop the pistachios by hand, but the ice cream will have a slightly coarser texture.
- To make this ice cream ahead of time, freeze the custard in individual portions for easy scooping later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use roasted pistachios for this no-churn pistachio ice cream?
Yes, roasted pistachios can be used and will add a deeper flavor to the ice cream. Just ensure they are unsalted to maintain balance.
How does the texture of this no-churn pistachio ice cream compare to traditional ice cream?
The texture of this no-churn ice cream may be grainier compared to traditional ice cream made with a machine, but it remains creamy and enjoyable.
What can I serve with this no-churn pistachio ice cream for an affogato?
This pistachio ice cream pairs wonderfully with a shot of hot espresso, and you can add dark chocolate shavings for extra flavor if desired.
