“Indulge in the creamy, nutty goodness of homemade pistachio ice cream. This delectable frozen treat combines the richness of fresh milk, velvety cream, and a generous amount of crushed pistachios, resulting in a dessert that’s both luxurious and irresistible. With its vibrant green hue and irresistible aroma, pistachio ice cream is a classic flavor that never fails to captivate the taste buds. Whether you’re a pistachio lover or simply seeking a new ice cream adventure, this recipe promises to deliver a scoop of pure bliss. So, grab your ice cream maker and get ready to savor the delightful fusion of smooth textures and delightful flavors in every spoonful of homemade pistachio ice cream.”
Pistachio ice cream
Ingredients
- 2 Cup heavy cream
- 1 Cup whole milk
- 3/4 Cup granulated sugar
- 1/4 Tsp teaspoon salt
- 4 large egg yolks
- 2 Tsp pure vanilla extract
- 1 Cup shelled pistachios unsalted
- Green food coloring optional
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture reaches a simmer. Remove from heat.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly. This step will temper the eggs and prevent them from scrambling.
- Pour the egg mixture back into the saucepan with the remaining cream mixture. Place the saucepan back on the stove over medium heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This usually takes about 5-7 minutes. Do not let the mixture come to a boil.
- Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool for a few minutes, then cover it and refrigerate for at least 2 hours or until completely chilled.
- While the ice cream base is chilling, prepare the pistachios. Place the pistachios in a food processor and pulse until they are finely chopped. Be careful not to overprocess, as you want to have some texture left.
- Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes.
- When the ice cream has thickened and reached a soft-serve consistency, add the chopped pistachios. Continue churning for another 2-3 minutes to incorporate the pistachios evenly.
- At this point, if desired, you can add a few drops of green food coloring to enhance the pistachio color. Use it sparingly and adjust according to your preference.
- Transfer the churned pistachio ice cream to a lidded container. Place it in the freezer for at least 2 hours or until firm.
- Once fully frozen, your homemade pistachio ice cream is ready to be enjoyed! Serve in bowls, cones, or alongside your favorite desserts.
Notes
If you prefer a smoother texture, you can strain the ice cream base after step 4 to remove any cooked egg bits. Simply pour the mixture through a fine-mesh sieve into a clean bowl before chilling it.
