Homemade Pistachio Ice Cream Recipe

Introduction

Homemade pistachio ice cream is a creamy, nutty delight that captures the rich flavor of roasted pistachios in every bite. This recipe combines fresh ingredients and a smooth pistachio paste for a luxurious treat you can make right in your kitchen.

Ingredients

• 1 & 1/2 cups whole milk
• 1 & 1/2 cups heavy cream
• ⅔ cup granulated sugar
• 4 large egg yolks
• 1 cup shelled, unsalted pistachios (roasted, unsalted)
• ½ tsp vanilla extract
• Pinch of salt
• ¼ to ⅓ cup pistachio cream (aka pistachio paste or crema di pistacchio)

Instructions

1. Step 1: Add the pistachios to a food processor and blend until a thick paste forms, about 2–4 minutes. Scrape down the sides as needed. The texture should be creamy like nut butter.
2. Step 2: In a medium saucepan, combine the pistachio paste, milk, cream, and half of the sugar.
3. Step 3: Whisk over medium heat until fully combined and steaming, but do not boil. Use an immersion blender if needed to help dissolve the paste.
4. Step 4: In a separate bowl, whisk the egg yolks, remaining sugar, and salt until pale and slightly thickened.
5. Step 5: Slowly drizzle the hot pistachio dairy mixture into the egg yolks while whisking to temper them. Then return the mixture to the saucepan.
6. Step 6: Cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C).
7. Step 7: Remove from heat and stir in the vanilla extract.
8. Step 8: Optional: strain the custard through a fine mesh sieve for a smoother texture.
9. Step 9: Let the base cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight.
10. Step 10: Once chilled, churn the base in your ice cream maker according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
11. Step 11: Layer half of the churned ice cream into your storage container.
12. Step 12: Drizzle spoonfuls of pistachio cream over the ice cream and gently swirl with a knife.
13. Step 13: Repeat with the remaining ice cream and pistachio cream.
14. Step 14: Freeze the ice cream for at least 4 hours or until firm and scoopable.

Tips & Variations

• To enhance the pistachio flavor, roast your own shelled pistachios lightly before making the paste if they are raw.
• Use a good-quality pistachio cream or paste for more richness and a smoother swirl effect.
• If you don’t have an ice cream maker, pour the chilled base into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
• For a dairy-free option, substitute coconut milk and coconut cream but note the flavor will change.

Storage

Store your pistachio ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, leave it at room temperature for 5 to 10 minutes or scoop directly if you prefer a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio paste ahead of time?

Yes, you can prepare the pistachio paste up to a week in advance and store it in the refrigerator in an airtight container to save time on ice cream day.

What if I don’t have pistachio cream for swirling?

You can omit the pistachio cream or use chopped pistachios mixed with a little honey as a swirl for extra texture and flavor.

Homemade Pistachio Ice Cream Recipe

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★★★★★

4.6 from 123 reviews

This homemade pistachio ice cream recipe delivers a rich, creamy dessert bursting with authentic nutty flavor. Roasted, unsalted pistachios are blended into a smooth paste, then cooked with milk, cream, and egg yolks to create a luscious custard base. Enhanced with a hint of vanilla and swirled with luscious pistachio cream, this ice cream is perfect for pistachio lovers seeking an indulgent yet fresh frozen treat made from scratch.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ice Cream Base

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

Pistachio Cream Swirl

• ¼ to ⅓ cup pistachio cream (pistachio paste or crema di pistacchio)

Instructions

1. Make pistachio paste: Add the shelled pistachios to a food processor and blend for 2–4 minutes until a thick, creamy paste forms, scraping down the sides as needed. This step is crucial for a rich pistachio flavor.
2. Combine dairy and paste: In a medium saucepan, combine the pistachio paste, whole milk, heavy cream, and half of the sugar. Whisk over medium heat until fully incorporated and steaming—avoid boiling. Use an immersion blender if needed to smooth the mixture.
3. Whisk egg yolks: In a separate bowl, whisk together the egg yolks, remaining sugar, and a pinch of salt until the mixture is pale and slightly thickened.
4. Temper egg yolks: Slowly drizzle the hot pistachio dairy mixture into the egg yolks while whisking constantly to temper them and prevent scrambling.
5. Cook custard base: Return the combined mixture back to the saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the custard thickens and coats the back of a spoon—reach an internal temperature of 170–175°F (77–80°C).
6. Add vanilla and strain: Remove from heat, stir in the vanilla extract, and optionally strain the mixture through a fine mesh sieve for an extra smooth texture.
7. Chill the custard: Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully chill and develop flavor.
8. Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until it reaches a soft-serve consistency.
9. Layer and swirl pistachio cream: Spoon half of the churned ice cream into a storage container. Drizzle with half of the pistachio cream and gently swirl with a knife. Repeat with the remaining ice cream and pistachio cream swirl.
10. Freeze to firm up: Freeze the ice cream for at least 4 hours or until firm and scoopable. Serve and enjoy your homemade pistachio ice cream.

Notes

• Use roasted unsalted pistachios to enhance the nutty flavor and avoid adding extra saltiness.
• The pistachio paste step is essential for deep pistachio flavor; do not rush it.
• Tempering the eggs prevents curdling when combining with hot dairy.
• For a smoother texture, strain the custard before chilling.
• Make sure the custard is fully chilled before churning for best texture.
• If you don’t have pistachio cream, you can increase the amount of pistachio paste, but the swirl adds both flavor and a pretty presentation.
• Storage container should be airtight to prevent ice crystals during freezing.

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