Description
Creamy, dreamy pistachio ice cream made without an ice cream maker. A simple dessert perfect for a warm evening.
Ingredients
Units
Scale
- 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