Pistachio Ice Cream
This creamy and rich homemade pistachio ice cream is made from scratch using shelled pistachios, heavy cream, milk, and egg yolks. Perfect for any ice cream lover!
Equipment
- Blender or Food Processor – To blend the pistachios into a coarse paste.
- Medium Saucepan – For heating the milk and cream mixture.
- Wooden Spoon or Heatproof Spatula – To stir the custard mixture while cooking.
- Fine-Mesh Sieve – To strain the custard and remove any curdled bits.
- Ice Cream Maker – To churn the custard into ice cream.
- Storage Container – To store the ice cream in the freezer while it sets.
- Whisk – For whipping the egg yolks and sugar.
Ingredients
- 1 ½ cups 360 ml heavy cream
- 1 ½ cups 360 ml whole milk
- ¾ cup 150 g granulated sugar
- 1 cup shelled pistachios unsalted
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Pistachio Paste: Process in a blender or food processor until you have a coarsely ground paste of pistachios (you will need to use some cream or milk while making this for it to blend well). Set aside.
- Heat Milk and Cream: 1. Combine the heavy cream and milk in a medium -saucepan. 2. Bring to a simmer over medium (do not boil).3. Stir occasionally.
- Whisk Egg Yolks and Sugar: Whisk together the egg yolks and sugar until pale and slightly thickened while the cream mixture is heating.
- Temper the Egg Yolks: Whisk them constantly, slowly pouring in a little bit of the hot cream mixture as you add it to the yolks. This only works if you are whisking continuously, or else they will curdle! After the yolks are warmed, continue to whisk them while slowly pouring them back into the saucepan with the rest of the hot cream mixture.
- Cook the Custard: In a small saucepan, over medium heat and stirring constantly with a wooden spoon, cook the custard mixture until it slightly thickens and coats the back of the spoon (170-175˚F/77-80˚C)
- Strain the Custard: Strain the custard through a fine-mesh sieve into another bowl to remove curdled egg bits.
- Add Pistachio Paste: Fold in the pistachio paste & vanilla extract. The salt will round out the flavor. Combine thoroughly until the paste is combined.
- Chill the Custard: Allow the mixture to cool to room temperature, cover, and refrigerate for at least 4 hours (overnight is ideal).
- Churn the Ice Cream: After it has cooled, churn the custard in an ice cream maker according to manufacturer instructions (about 20–30 minutes).
- Freeze the Ice Cream: Scoop the churned ice cream into a container and freeze for at least 4 hours or until solid.
Notes
- Use unsalted pistachios for the best flavor.
- If you prefer a smoother texture, blend the pistachio paste until completely smooth before adding it to the custard.
