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Homemade Pistachio Ice Cream Recipe

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★★★★★

4.8 from 128 reviews

This homemade pistachio ice cream recipe offers a rich and creamy dessert bursting with authentic pistachio flavor. Made by roasting and blending pistachios into a smooth paste, combined with a classic custard base of egg yolks, milk, and cream, this ice cream is deliciously indulgent and perfect for pistachio lovers seeking a smooth, nutty treat.

Ingredients

Scale

Ice Cream Base

  • 1 & 1/2 cups whole milk
  • 1 & 1/2 cups heavy cream
  • ⅔ cup granulated sugar, divided
  • 4 large egg yolks
  • ½ tsp vanilla extract
  • Pinch of salt

Pistachio Mixture

  • 1 cup shelled, unsalted pistachios (roasted, unsalted)
  • ¼ to ⅓ cup pistachio cream (pistachio paste or crema di pistacchio)

Instructions

  1. Make Pistachio Paste: Add the pistachios to a food processor and blend until a thick, creamy paste forms, scraping down the sides as needed. This process takes 2–4 minutes and creates the base of the pistachio flavor.
  2. Combine Dairy and Pistachio Paste: In a medium saucepan, mix the pistachio paste, whole milk, heavy cream, and half the sugar. Heat gently over medium heat until the mixture is steaming but not boiling. Use an immersion blender if needed to fully dissolve the paste.
  3. Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, remaining sugar, and a pinch of salt until pale and slightly thickened.
  4. Temper the Eggs: Slowly pour the warm pistachio dairy mixture into the egg yolks while whisking continuously to prevent curdling. Return the combined mixture to the saucepan.
  5. Cook Custard: Over medium heat, stir constantly with a rubber spatula until the custard thickens and coats the back of a spoon, reaching 170–175°F (77–80°C). Do not let it boil.
  6. Add Vanilla: Remove from heat and stir in the vanilla extract.
  7. Strain Base (Optional): For a smoother texture, pass the custard through a fine mesh sieve into a clean container.
  8. Chill: Allow the base to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully chill.
  9. Churn Ice Cream: Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
  10. Layer with Pistachio Cream: Spoon half of the churned ice cream into your storage container. Drizzle with pistachio cream and gently swirl with a knife. Repeat with the remaining ice cream and pistachio cream.
  11. Freeze: Freeze the ice cream for at least 4 hours, or until firm and scoopable.

Notes

  • Use roasted unsalted pistachios for the best flavor.
  • Tempering the eggs is key to avoid scrambling the custard.
  • Chilling the base overnight enhances the texture and flavor.
  • If you prefer a smoother ice cream, don’t skip straining the custard before chilling.
  • Adjust the amount of pistachio cream to your taste for swirl intensity.

Keywords: pistachio ice cream, homemade ice cream, pistachio paste, custard ice cream, nutty dessert

Find it online: https://thefoodrecipe.com/homemade-pistachio-ice-cream-recipe/