Pistachio Ice Cream

Pistachio Ice Cream offers a smooth, creamy dessert with a gentle nutty flavour. Fresh pistachios give the ice cream its rich taste and light green colour. This homemade version tastes far better than many shop-bought varieties. It feels luxurious yet simple, which makes it perfect for warm days or special dinners.

Prep Time 20

Chilling & Churning 2 25

Total Time 2 45

Servings Servings

Ingredients

120 g unsalted shelled pistachios
500 ml double cream
250 ml whole milk
150 g caster sugar
4 large egg yolks only
1 teaspoon vanilla extract
1 pinch salt
pistachios extra chopped optional

Instructions

Place the pistachios into a blender or food processor. Blend them until they form a fine crumb or paste. This step releases the oils and helps develop a stronger flavour.
120 g unsalted shelled pistachios
Pour the milk and double cream into a saucepan. Add the blended pistachios and the pinch of salt. Warm the mixture over medium heat. Stir occasionally and heat until it begins to steam. Do not allow it to boil.
500 ml double cream, 250 ml whole milk, 1 pinch salt
Meanwhile, place the egg yolks and caster sugar into a bowl. Whisk them together until the mixture becomes pale and slightly thick.
4 large egg, 150 g caster sugar
Slowly pour a small amount of the warm pistachio cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Continue adding the warm cream gradually until both mixtures combine.
Return the mixture to the saucepan. Cook it gently over low heat while stirring constantly with a wooden spoon. The custard thickens after several minutes. It is ready when it coats the back of the spoon.
Pour the custard through a fine sieve into a clean bowl. This removes larger nut pieces and keeps the ice cream smooth. Stir in the vanilla extract.
1 teaspoon vanilla extract
Cover the bowl and place it in the refrigerator. Chill for at least two hours, or until completely cold. A well-chilled base churns better and creates a creamier texture.
Pour the cold mixture into your ice cream maker. Churn according to the machine’s instructions. This usually takes about 20–25 minutes.
Transfer the soft ice cream into a freezer container. Sprinkle extra chopped pistachios on top if desired. Freeze for 2–3 hours until firm enough to scoop.
pistachios

Equipment

Notes

Serving Suggestions:

Serve pistachio ice cream in bowls or waffle cones with:

Chocolate brownies

Fresh berries

Honey-drizzled waffles

Warm fruit tarts

The nutty flavour also works well beside dark chocolate desserts.

Nutrition