Pistachio Ice Cream
- Total Time: 20 minutes plus chilling and freezing time
- Yield: 4 servings 1x
Description
Laden with chunks of pistachio, this creamy concoction is nutty, aromatic, and decadent.
Ingredients
- 1 cup (240 ml) white sugar
- 2 cups (480 ml) milk
- 1 cup (240 ml) chopped roasted pistachios
- 4 eggs
- 1 cup (240 ml) heavy cream
- 1 tsp almond extract
Instructions
- In a saucepan, combine 2 cups of milk, 1 cup of white sugar, and 1 cup of chopped roasted pistachios. Stir occasionally and heat over low temperature until the sugar dissolves completely.
- Remove the saucepan from the heat and set aside to cool slightly.
- In a separate bowl, whisk together 4 eggs until well combined.
- Gradually add the warm milk mixture to the eggs, whisking constantly to prevent the eggs from cooking.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in 1 cup of heavy cream and 1 tsp of almond extract.
- Pour the mixture into a bowl, cover, and refrigerate until completely chilled, at least 2 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a lidded container and freeze until firm, at least 4 hours before serving.
Notes
- For a more intense pistachio flavor, consider using pistachio extract instead of almond extract.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Serve with a sprinkle of chopped pistachios on top for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 60
- Fat: 22
- Carbohydrates: 35
- Fiber: 2
- Protein: 7
- Cholesterol: 150
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Frequently Asked Questions
Why does this recipe use almond extract instead of pistachio extract?
The notes acknowledge this and offer the alternative: if you want a more intense pistachio flavor, substitute pistachio extract for the 1 tsp of almond extract. Almond extract is used in the base recipe because it is more widely available and complements pistachio’s natural flavor.
How do I prevent the eggs from scrambling when mixing them into the warm milk?
Step 4 instructs you to gradually add the warm milk-pistachio mixture to the whisked eggs while whisking constantly. This tempers the eggs slowly so they incorporate smoothly into the custard without curdling.
What does ‘coats the back of a spoon’ mean as a doneness cue?
The instructions say to cook the custard over medium heat, stirring constantly, for 5–7 minutes until it thickens and coats the back of a spoon. To test: dip a spoon in, then run your finger across the back—if the line holds cleanly without the custard running back together, it’s done. 
