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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.

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
  • 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.

Keywords: homemade pistachio ice cream, pistachio ice cream recipe, creamy pistachio ice cream, custard ice cream, easy nut ice cream

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