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Pistachio Ice Cream

Pistachio Ice Cream Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 413
Ingredients Method Notes

Ingredients
  

  • 1 cup (130 g) shelled unsalted pistachios
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar, divided
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • A few drops of almond extract (optional)

Method
 

  1. Toast pistachios at 350°F (175°C) for 8 to 10 minutes. Cool, then reserve 2 tbsp. Process the rest with 1/4 cup sugar and salt until finely ground.
  2. Warm cream and milk until steaming. Off heat, stir in ground pistachios, cover, and steep 30 minutes.
  3. Whisk egg yolks with remaining 1/2 cup sugar. Temper with hot cream, then cook custard to 170–175°F (77–80°C) until it coats a spoon. Strain, stir in vanilla and almond extract, and chill at least 4 hours.
  4. Churn in ice cream maker for 20 to 25 minutes until soft-serve texture. Add reserved chopped pistachios in the last minute.
  5. Transfer to a container, press wrap on surface, and freeze at least 1 hour until firm. Soften on the counter 5 minutes before scooping.

Notes

The active time is around 55 minutes, but you need to plan for at least 5 hours of inactive chilling and freezing. The custard base can be made a day ahead and refrigerated overnight, which actually improves the flavor.