Pistachio Ice Cream is a rich and creamy dessert with the unmistakable nutty flavor of pistachios. This homemade recipe is simple to prepare and delivers a smooth, indulgent treat perfect for pistachio lovers. Whether enjoyed on its own or as part of a dessert, this ice cream is guaranteed to impress.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling/Freezing Time: 4-6 hours
Total Time: 5-6 hours
Ingredients
- 1 cup (150g) shelled unsalted pistachios
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 3/4 cup (150g) granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
- A few drops of green food coloring (optional, for color)
Instructions
- Prepare the Pistachios: Toast the pistachios lightly in a dry skillet over medium heat for 2-3 minutes to enhance their flavor. Let them cool slightly. Place the toasted pistachios in a food processor and grind them into a fine paste. If a smoother texture is desired, you can blend with a few tablespoons of the milk to create a pistachio paste.
- Heat the Milk and Cream: In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat the mixture over medium heat until it’s hot but not boiling. Stir occasionally to dissolve the sugar.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar and a pinch of salt until the mixture is pale and thick. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
- Cook the Custard: Return the tempered egg yolk mixture to the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170-175°F or 77-80°C). Do not let it boil.
- Add Pistachios and Flavoring: Remove the saucepan from heat and stir in the pistachio paste, vanilla extract, and green food coloring (if using). Mix until well combined.
- Chill the Mixture: Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing it against the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the ice cream to an airtight container and freeze for 2-3 hours, or until firm enough to scoop.
- Serve: Scoop the pistachio ice cream into bowls or cones and garnish with chopped pistachios for extra crunch. Enjoy!
Things to Consider
- Pistachio Paste: If you prefer a more intense pistachio flavor, you can use store-bought pistachio paste in addition to or instead of grinding your own.
- Coloring: Traditional pistachio ice cream often has a green hue. While natural pistachio paste may give a subtle green color, food coloring can be added for a more vibrant look.
Tips
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Place a layer of plastic wrap directly on the surface to prevent ice crystals.
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze, stirring every 30 minutes until creamy.
This Pistachio Ice Cream recipe offers a luxurious and nutty dessert that’s perfect for any occasion. Its smooth texture and rich flavor make it a delightful treat for pistachio lovers everywhere. Afiyet olsun!