I made Homemade Pistachio Ice Cream with just seven simple ingredients, and in the post I share one surprising technique that keeps the pistachio flavor remarkably vibrant.

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I’m calling this Incredible Pistachio Ice Cream because not to play favorites, but it might actually be The Only Ice Cream Recipe You’ll Ever Need. I dug into shelled unsalted pistachios and a tub of heavy cream, and the result surprised me, like how did pistachios and cream become this, well, dangerously addictive.

This Homemade Pistachio Ice Cream looks simple, yet there’s depth, little green flecks and a toasty aroma that hooks you before the first spoon. You’ll want to know the secrets, you’ll want another scoop while the first one melts, and yeah I ate half the batch.

Ingredients

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Pistachios: earthy, crunchy, high in protein and fiber, heart healthy fats, gives vibrant green color
Sugar: sweetens deeply, adds scoopable texture but is mostly simple carbs not very filling
Whole milk: adds body and lactose carbs, some protein and calcium, mild dairy sweetness
Heavy cream: rich fat, makes ice cream silky and smooth, lots of calories though
Egg yolks: full of fats and lecithin, add creaminess and stability, give golden color
Vanilla: tiny amount lifts flavor, gives warm aromatic notes, no real nutrition
Sea salt: balances sweetness, enhances pistachio taste, trace minerals but mostly sodium

Ingredient Quantities

1 1/2 cups shelled unsalted pistachios (about 200 g)

3/4 cup granulated sugar (about 150g)

1 cup whole milk

2 cups heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

How to Make this

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1. Preheat oven to 350F and spread 1 1/2 cups shelled pistachios on a baking sheet, toast 5 to 7 minutes until fragrant, cool, then reserve about 1/4 cup chopped pistachios for mix-ins and set aside.

2. Put the remaining pistachios in a food processor with 1/4 cup of the granulated sugar and 1/4 cup of the milk, blitz until a smooth paste forms, scrape down sides and keep processing until creamy, it may take a few minutes.

3. In a medium saucepan combine the remaining 3/4 cup milk, 2 cups heavy cream, the remaining 1/2 cup sugar and 1/4 teaspoon sea salt, warm over medium heat until steam rises and tiny bubbles form at the edge but do not boil, remove from heat and stir in 1 teaspoon vanilla.

4. Whisk 5 large egg yolks in a bowl until smooth, then slowly stream about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan with the rest of the milk/cream.

5. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon or reaches about 170 to 175F, do not let it boil or you’ll scramble the eggs.

6. Remove from heat and immediately whisk in the pistachio paste until evenly blended, if you want a super smooth texture press the mixture through a fine mesh sieve to catch any bits.

7. Cool the custard quickly by placing the pot in an ice bath or transferring to a shallow bowl in the fridge, stir occasionally until it’s cold, then cover and chill at least 4 hours or overnight.

8. Churn the chilled custard in your ice cream maker according to manufacturer instructions until it reaches soft-serve consistency, stir in the reserved chopped pistachios in the last minute of churning so they stay crunchy.

9. Transfer to a freezer-safe container, press a piece of parchment on the surface to prevent ice crystals and freeze until firm, about 4 hours; let sit 5 to 10 minutes at room temp before scooping so it softens a bit.

Equipment Needed

1. Oven and rimmed baking sheet for toasting the pistachios
2. Food processor or high speed blender to make the pistachio paste
3. Instant read thermometer to check the custard to about 170 to 175 F
4. Medium heavy bottom saucepan
5. Whisk
6. Wooden spoon or heatproof spatula for constant stirring
7. Fine mesh sieve if you want an extra smooth texture
8. Large bowl with ice for an ice bath or a shallow bowl for quick cooling
9. Ice cream maker
10. Measuring cups and spoons, plus a freezer safe container and a piece of parchment

FAQ

Q: Can I use roasted pistachios instead of raw? A: Yes you can use roasted unsalted pistachios. Roasting adds a toasty flavor but can darken the color and make the nuts a bit drier so pulse with a little milk to form a smooth paste.

Q: Why is my ice cream not green? A: Most pistachios keep thin skins that mute the green. Blanching and rubbing the skins off or buying blanched pistachios helps. Also dont over roast the nuts, and if you really want bright color a drop of green food coloring will do the trick.

Q: Can I make this without an ice cream maker? A: Yes chill the custard well then freeze in a shallow pan. Every 30 minutes stir or beat vigorously to break ice crystals until creamy, it takes longer but works.

Q: How do I avoid an icy or grainy texture? A: Cook the custard until it thickly coats a spoon or reaches about 170 to 175 F so the yolks properly thicken. Chill completely before churning, use the full amount of cream and sugar, and freeze quickly after churning.

Q: Can I make an eggless version? A: Yes replace the five yolks with about 2 tablespoons cornstarch mixed into the milk and heat until it thickens then proceed, or use the no cook method of folding a can of sweetened condensed milk into whipped cream for an easier eggless base.

Q: How long can I store it and how should I serve it? A: Keep in a well sealed container in the freezer up to two weeks, best eaten within one week. Let it sit at room temperature 5 to 10 minutes before scooping so it softens for easy serving.

Incredible Pistachio Ice Cream Recipe Substitutions and Variations

Pistachios: swap the 1 1/2 cups shelled unsalted pistachios with 1 1/2 cups blanched almonds for a similar texture and mild nutty flavor, or use 1 cup pistachio paste for a stronger color and creamier body (reduce sugar by 1 to 2 tbsp).
Sugar: swap 3/4 cup granulated sugar for 3/4 cup light brown sugar to add caramel notes, or use 2/3 cup honey (the ice cream will freeze a bit softer and taste sweeter).
Milk + heavy cream: replace the 1 cup whole milk and 2 cups heavy cream with 3 cups full fat canned coconut milk for a dairy free version, note it will taste slightly coconutty and be a touch softer in texture.
Egg yolks: instead of 5 large egg yolks use 3 tablespoons cornstarch whisked into the cold milk to thicken the base; heat while stirring until it coats the back of a spoon for a custard like finish.

Pro Tips

1) Toast and cool the nuts completely before making the paste. If theyre even a bit warm the oils will make the paste greasy, and that kills the bright pistachio flavor. If the skins bother you rub them off with a towel or quick blanch them, it’ll make the color nicer.

2) For an ultra creamy paste run the food processor longer than you think and add a tiny splash of room temp milk or a neutral oil to help it come together. Stop and scrape the sides often, let the motor rest if it smells hot, and if you want silky texture press the finished mix through a fine mesh.

3) When you temper the eggs go slow and steady, whisk constantly, and keep the heat low while you cook the custard. Use a thermometer so you dont overshoot, and if you see any tiny curdles take it off the heat and whisk vigorously then strain it, that saves a lot of ruined custard.

4) Add mix ins at the very end of churning so they stay crunchy, and press plastic or parchment onto the surface before freezing to avoid ice crystals. If you want spoonable ice cream straight from the freezer add a little alcohol or a small amount of corn syrup to lower the freezing point, it helps the texture on cold days.

Incredible Pistachio Ice Cream Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Homemade Pistachio Ice Cream with just seven simple ingredients, and in the post I share one surprising technique that keeps the pistachio flavor remarkably vibrant.

Servings

servings

Calories

473

kcal

Equipment: 1. Oven and rimmed baking sheet for toasting the pistachios
2. Food processor or high speed blender to make the pistachio paste
3. Instant read thermometer to check the custard to about 170 to 175 F
4. Medium heavy bottom saucepan
5. Whisk
6. Wooden spoon or heatproof spatula for constant stirring
7. Fine mesh sieve if you want an extra smooth texture
8. Large bowl with ice for an ice bath or a shallow bowl for quick cooling
9. Ice cream maker
10. Measuring cups and spoons, plus a freezer safe container and a piece of parchment

Ingredients

1 1/2 cups shelled unsalted pistachios (about 200 g)
3/4 cup granulated sugar (about 150g)
1 cup whole milk
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt

Directions

Preheat oven to 350F and spread 1 1/2 cups shelled pistachios on a baking sheet, toast 5 to 7 minutes until fragrant, cool, then reserve about 1/4 cup chopped pistachios for mix-ins and set aside.
Put the remaining pistachios in a food processor with 1/4 cup of the granulated sugar and 1/4 cup of the milk, blitz until a smooth paste forms, scrape down sides and keep processing until creamy, it may take a few minutes.
In a medium saucepan combine the remaining 3/4 cup milk, 2 cups heavy cream, the remaining 1/2 cup sugar and 1/4 teaspoon sea salt, warm over medium heat until steam rises and tiny bubbles form at the edge but do not boil, remove from heat and stir in 1 teaspoon vanilla.
Whisk 5 large egg yolks in a bowl until smooth, then slowly stream about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan with the rest of the milk/cream.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon or reaches about 170 to 175F, do not let it boil or you'll scramble the eggs.
Remove from heat and immediately whisk in the pistachio paste until evenly blended, if you want a super smooth texture press the mixture through a fine mesh sieve to catch any bits.
Cool the custard quickly by placing the pot in an ice bath or transferring to a shallow bowl in the fridge, stir occasionally until it’s cold, then cover and chill at least 4 hours or overnight.
Churn the chilled custard in your ice cream maker according to manufacturer instructions until it reaches soft-serve consistency, stir in the reserved chopped pistachios in the last minute of churning so they stay crunchy.
Transfer to a freezer-safe container, press a piece of parchment on the surface to prevent ice crystals and freeze until firm, about 4 hours; let sit 5 to 10 minutes at room temp before scooping so it softens a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.