Pistachio Ice Cream
Delight in this homemade Pistachio Ice Cream — rich, creamy, and bursting with nutty flavor. Made with real pistachios and natural extracts, it’s a decadent yet wholesome dessert perfect for any occasion.
Equipment
- Large mixing bowl × 1
- Food processor or high-powered blender × 1
- Large saucepan × 1
- Whisk × 1
- Wooden spoon × 1
- Ice cream maker × 1
- 9×5 loaf pan × 1
Ingredients
- ¾ cup salted shelled pistachios
- ¾ cup sugar divided
- 1 cup whole milk
- 2 cups heavy cream
- ⅛ teaspoon salt
- 4 egg yolks
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preparing the Pistachio Mixture: Start by placing ¾ cup of salted, shelled pistachios into a food processor or high-powered blender. Add ¼ cup of sugar to the pistachios. Pulse the mixture in short bursts until the nuts are finely ground. Be careful not to over-process, as this will turn the mixture into pistachio butter rather than a fine crumb. Once achieved, set aside this flavorful pistachio-sugar blend — it will be the foundation of the ice cream’s nutty essence.
- Heating the Cream Base: In a large saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, the remaining ½ cup of sugar, and 1/8 teaspoon of salt. Place the saucepan over medium-high heat and stir occasionally to ensure the sugar dissolves completely. Heat the mixture until bubbles just begin to form around the edges — do not let it boil vigorously. This gentle heating process ensures a smooth base for the ice cream without curdling the dairy.
- Infusing Pistachio Flavor: Once the cream mixture is warm and slightly steaming, stir in the pistachio-sugar blend you prepared earlier. Mix thoroughly so that the pistachio flavor disperses evenly throughout the cream base. Reduce the heat slightly and allow the mixture to infuse for about 1–2 minutes, stirring gently to prevent sticking. This step is crucial for creating a rich, aromatic flavor throughout the ice cream.
- Preparing the Egg Yolk Custard: While the cream mixture infuses, take a large mixing bowl and add 4 egg yolks. Using a whisk, beat the yolks until they become smooth and slightly pale in color. This step aerates the yolks and prepares them to blend seamlessly with the cream mixture without cooking into scrambled eggs.
- Tempering the Egg Yolks: To prevent the egg yolks from curdling when added to the hot cream, you must temper them. Begin by slowly pouring ½ cup of the warm cream mixture into the beaten yolks while whisking vigorously. This gradual process gently raises the yolks’ temperature. Then, continue adding another ½ cup of cream mixture in two portions, whisking constantly. This ensures a smooth, safe integration of yolks and cream without scrambling.
- Cooking the Custard Base: Once tempered, pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Place the pan over medium heat and cook gently, stirring continuously with a wooden spoon. This step thickens the base and creates the custard consistency essential for creamy ice cream. Continue cooking until the mixture slightly coats the back of the spoon — this usually takes about 5 minutes. Be attentive, as overheating can cause curdling.
- Adding Flavor Extracts: Remove the custard from heat. Stir in ½ teaspoon of vanilla extract and ½ teaspoon of almond extract. These extracts enhance the depth of flavor, creating a delicate aroma that complements the pistachio perfectly. Stir until the extracts are fully incorporated and evenly dispersed throughout the custard.
- Cooling in an Ice Bath: To quickly stop the cooking process and prevent over-thickening, place the saucepan in an ice bath. Stir gently for about 10 minutes until the custard cools slightly. This step also improves the texture of the ice cream and helps lock in flavor.
- Chilling the Custard: Transfer the custard into a covered mixing bowl and refrigerate for at least 2 hours, or overnight for optimal flavor development. Chilling allows the flavors to meld and ensures the custard is at the right temperature for churning.
- Churning the Ice Cream: Once chilled, pour the custard mixture into your ice cream maker according to the manufacturer’s instructions. Let it churn for approximately 30 minutes, until the mixture transforms into a soft, creamy consistency. The churning incorporates air for lightness and smoothness.
- Freezing to Set: Transfer the churned ice cream into a 9×5 loaf pan. Smooth the surface with a spatula, cover tightly, and place in the freezer. Allow it to freeze for at least 6 hours, or up to overnight for a firm texture that slices beautifully.
- Serving the Ice Cream: When ready to enjoy, remove the ice cream from the freezer about 5–10 minutes beforehand to soften slightly for easier scooping. Serve in bowls or cones, and consider garnishing with crushed pistachios or a drizzle of chocolate for an extra touch of indulgence.
Notes
- Always use fresh, salted, shelled pistachios for the richest flavor and texture. Unsalted pistachios will work but will require an extra pinch of salt.
- Grinding pistachios too long will release oils, turning them into pistachio butter rather than a fine crumb — a subtle but important texture difference.
- Be patient while tempering egg yolks; rushing this step can cause curdling and grainy custard.
- Chilling the custard base for several hours or overnight improves both flavor and texture.
- Adjust sweetness to your taste; you can slightly reduce sugar for a more nut-forward profile.
