This Pistachio Ice Cream is a deliciously creamy and nutty dessert that’s perfect for any occasion. It’s made with real pistachios, giving it an authentic and rich flavor.
Ingredients
- For the Pistachio Base:
- 1 cup shelled pistachios
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Optional Pistachio Swirl:
- 1/4 cup finely chopped pistachios
- 2 tablespoons honey or agave syrup
Instructions
1. Toast the Pistachios: Preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast them for about 8-10 minutes, or until fragrant. Let them cool slightly, then finely chop or grind them in a food processor. Set aside.
2. Make the Pistachio Paste: In a blender or food processor, blend the toasted pistachios with 1/2 cup of the milk until a smooth paste forms.
3. Prepare the Custard Base: In a medium saucepan, combine the remaining milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks until pale. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Then, pour the yolk mixture back into the saucepan with the remaining hot milk mixture.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon (about 170°F or 77°C on a kitchen thermometer). Do not let it boil.
4. Combine Pistachio Paste and Custard: Remove the saucepan from heat and stir in the pistachio paste and vanilla extract. Mix until well combined. Let the mixture cool to room temperature.
5. Chill and Churn: Cover the mixture and refrigerate it for at least 4 hours or overnight to chill completely. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Optional Pistachio Swirl: If using, gently fold in the finely chopped pistachios and honey or agave syrup during the last few minutes of churning.
7. Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. Serve and enjoy!
Tips for Success
- Pistachio Quality: Use unsalted pistachios and toast them to enhance their flavor.
- Custard Cooking: Be careful not to overcook the custard mixture; it should be thick enough to coat the back of a spoon.
- Ice Cream Maker: Follow the manufacturer’s instructions for your ice cream maker for the best results.