Homemade Pistachio Ice Cream Recipe – Creamy, Nutty

Pistachio ice cream is a timeless classic, loved for its rich, nutty flavor and creamy texture. Whether you’re a fan of store-bought varieties or looking to create your own homemade version, this Pistachio Ice Cream Recipe is the perfect way to indulge in a naturally flavored, delicious frozen treat. Making it at home allows you to control the ingredients, ensuring a fresh, authentic pistachio taste with no artificial additives.

• Save

In this recipe, we use real pistachios to give the ice cream its signature flavor, along with a custard base for a luxuriously smooth texture. The process involves blanching and blending pistachios into a smooth paste, infusing cream with their flavor, and then churning it to perfection.

Nutrition Information (Per Serving)

• Calories: 290 kcal
• Carbohydrates: 23g
• Protein: 6g
• Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Fiber: 2g
• Sugar: 18g

Recipe Details

• Prep Time: 20 minutes
• Active Time: 30 minutes
• Resting Time: 4 hours (chilling & freezing)
• Total Time: 4 hours 50 minutes
• Cuisine: International
• Course: Dessert
• Servings: 6

Equipment Needed

• Medium saucepan
• Mixing bowls
• Blender or food processor
• Fine mesh strainer
• Whisk
• Ice cream maker
• Airtight container for storage

Ingredients

• 1 cup unsalted pistachios (shelled)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ¼ teaspoon salt
• A few drops of green food coloring (optional)

Instructions

Step 1: Blanch and Blend Pistachios

1. Bring a pot of water to a boil. Add the pistachios and blanch them for 1 minute.
2. Drain and rinse the pistachios under cold water, then peel off the skins to enhance the color and flavor of the ice cream.
3. In a blender or food processor, combine the peeled pistachios and ½ cup of the milk. Blend until smooth. Set aside.

Step 2: Heat the Cream Mixture

4. In a medium saucepan over medium heat, combine the heavy cream, remaining ½ cup of milk, and half of the sugar. Stir until the sugar dissolves.
5. Add the blended pistachio mixture and bring to a gentle simmer. Remove from heat.

Step 3: Prepare the Custard

6. In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale and creamy.
7. Gradually pour a small amount of the hot pistachio cream mixture into the egg yolks while whisking continuously (this tempers the eggs).
8. Slowly add the egg mixture back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens and coats the back of a spoon (about 5 minutes). Do not boil.

Step 4: Strain and Chill

9. Strain the custard through a fine-mesh sieve to remove any solids. Stir in the vanilla extract, almond extract (if using), salt, and food coloring (if desired).
10. Cover and refrigerate for at least 4 hours or until fully chilled.

Step 5: Churn the Ice Cream

11. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
12. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.

Step 6: Serve and Enjoy!

13. Scoop into bowls or cones and enjoy your creamy, homemade pistachio ice cream!

Tips for the Best Pistachio Ice Cream

• Use high-quality pistachios for the best flavor. Roasted and unsalted pistachios work well, but blanching and peeling them enhances the color.
• For extra creaminess, use a higher fat content in your milk and cream.
• If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until smooth.
• Add chopped pistachios at the end of churning for extra texture.

Conclusion

This Pistachio Ice Cream Recipe is the perfect homemade treat for pistachio lovers! It’s rich, creamy, and full of natural nutty flavors. Whether you enjoy it on its own, in a sundae, or paired with desserts like brownies or cookies, it’s sure to become a favorite. Try this recipe today and experience the authentic taste of pistachio ice cream made from scratch!

• Save

Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.