Homemade Pistachio Ice Cream: My Creamy Dream (Print Version)

Homemade Pistachio Ice Cream, a creamy, dreamy treat! Learn my secret to making the best pistachio ice cream with real nuts and a touch of kitchen chaos.

# Recipe Info:

Prep Time: 35 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Custard Base

01 - 2 cups (480ml) heavy cream
02 - 1 cup (240ml) whole milk
03 - 3/4 cup (150g) granulated sugar
04 - 5 large egg yolks

→ Pistachio Flavor

05 - 1 cup (120g) shelled, unsalted pistachios
06 - 1/2 teaspoon almond extract
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Optional Touches

09 - 1-2 drops green food coloring (optional)

# Instructions:

01 - First things first, get those beautiful pistachios ready for your homemade pistachio ice cream. I usually blanch them quickly in boiling water for about 30 seconds, then drain and rub them in a clean towel to remove some of the skins. It's a bit fiddly, honestly, but it makes for a smoother, less textured ice cream. Then, roughly chop about half of them for mix-ins and finely grind the other half into a paste with a tiny bit of the whole milk. This step is key for flavor!
02 - In a medium saucepan, gently heat the heavy cream, milk, and sugar until it's steamy but not boiling. While that's warming, whisk your egg yolks in a separate bowl until they're light yellow. This is the tempering part, where I sometimes get a little nervous! Slowly, slowly, pour about half of the warm cream mixture into the egg yolks, whisking constantly. This prevents scrambled eggs – oops, almost had that happen once! It's crucial for a smooth homemade pistachio ice cream.
03 - Pour the egg yolk mixture back into the saucepan with the remaining cream. Return it to medium-low heat, stirring constantly with a wooden spoon. You're looking for it to thicken enough to coat the back of the spoon. Don't let it boil, or you'll curdle the eggs! This usually takes me about 8-10 minutes. The smell is starting to get really good here, honestly; it's the promise of delicious homemade pistachio ice cream!
04 - Remove the custard from the heat. Stir in your finely ground pistachio paste, almond extract, vanilla extract, and that tiny pinch of salt. If you're using food coloring, add it now, just a drop or two, until you get your desired shade. I always taste it here to make sure the flavor is just right. Sometimes I add a touch more almond extract, just because I love that nutty kick in my homemade pistachio ice cream.
05 - Pour the pistachio custard through a fine-mesh sieve into a clean bowl – this catches any bits of egg that might have cooked (it happens, no biggie!). Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Now, the hardest part: chill it in the fridge for at least 4 hours, or preferably overnight. A properly chilled base is vital for creamy homemade pistachio ice cream, trust me on this; impatience leads to icy results!
06 - Once your base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. Mine usually takes about 20-25 minutes until it's a soft-serve consistency. In the last few minutes, fold in your roughly chopped pistachios. Scoop the soft ice cream into a freezer-safe container, cover it tightly, and freeze for another 2-4 hours to firm up. Oh, the anticipation for this homemade pistachio ice cream!

# Notes:

01 - Always chill your custard base completely; impatient churning leads to icy results, and that's just a bummer.
02 - An airtight container is crucial for storage; I learned the hard way that cling film alone leads to freezer burn.
03 - Don't be afraid to adjust the almond extract to your taste; I sometimes add a little extra for a bolder nutty flavor.
04 - Serving with a drizzle of honey or a warm brownie makes this homemade pistachio ice cream extra special.

# Equipment Needed:

01 - Ice cream maker
02 - medium saucepan
03 - whisk
04 - fine-mesh sieve
05 - freezer-safe container
06 - wooden spoon

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 30-35g
Protein: 5-7g

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