Pistachio Ice Cream
- Total Time: 20 minutes plus chilling and freezing time
- Yield: 4 servings
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?
Almond extract is used in the base recipe because it’s more widely available and complements pistachio’s natural flavor. If you want a more intense pistachio flavor, substitute pistachio extract for the 1 tsp of almond extract.
How do I prevent the eggs from scrambling when mixing them into the warm milk?
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?
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.
