Description

This homemade pistachio ice cream recipe yields a rich, creamy, and delightfully nutty frozen dessert. Roasting the pistachios enhances their flavor before blending them into a smooth custard base made from heavy cream, whole milk, sugar, and egg yolks. Churned in an ice cream maker and garnished with crunchy pistachios, this ice cream offers a perfect balance of creamy texture and nutty richness for a delicious treat.

Ingredients

Scale

Ice Cream Base

1 cup Shelled Pistachios (Roasted for enhanced flavor)
2 cups Heavy Cream (For a rich and creamy texture)
1 cup Whole Milk (Balances the richness of the cream)
3/4 cup Granulated Sugar (Sweetens the mixture)
1 pinch Salt (Enhances flavors)
4 large Egg Yolks (For a custard-style base)

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Instructions

Roast the Pistachios: Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet and roast them for 8-10 minutes until they become fragrant, which boosts their flavor.
Grind the Pistachios: Let the pistachios cool completely, then pulse them in a food processor until finely ground. Set aside a handful of chopped pistachios for garnish later.
Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Warm the mixture over medium heat, stirring occasionally until the sugar fully dissolves.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly add half of the warm cream mixture into the yolks while whisking continuously to avoid curdling.
Cook the Custard: Pour the egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Add Pistachios and Salt: Remove the saucepan from heat and stir in the finely ground pistachios and a pinch of salt. Let the custard cool to room temperature.
Chill the Mixture: Cover the custard and refrigerate for at least 4 hours so it becomes thoroughly chilled before churning.
Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the reserved chopped pistachios for added texture.
Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for a minimum of 4 hours to firm up. Scoop into bowls and garnish with extra chopped pistachios if desired before serving.

Notes

Roasting the pistachios intensifies their flavor, but if you prefer a raw nuttier taste, you can use them unroasted.
Make sure to temper the egg yolks by slowly adding hot cream to prevent the yolks from scrambling.
Use an ice cream maker for best texture; without one, you can freeze the mixture and stir every 30 minutes to avoid ice crystals, though texture may be less smooth.
Store the ice cream in an airtight container to prevent freezer burn and preserve flavor.
If you like a stronger pistachio flavor, consider adding a teaspoon of pistachio extract along with the ground nuts.