Pistachio Ice Cream

Starting with whole pistachios is the secret to making a pistachio ice cream with rich, round pistachio flavor. Our version has a custard base made with two kinds of dairy and egg yolks, which help carry the delicate aroma of the nuts. It has a thick, creamy texture that melts slowly both in a dish and in your mouth, well worth the extra step of waiting for the custard mixture to chill before adding it to the ice cream maker! Dish up this pistachio ice cream on its own, or use it as a base for a sophisticated ice cream treat.

Ingredients for Pistachio Ice Cream

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• Pistachios: Make sure to buy the shelled pistachios and not the roasted, salted in-shell kind!
• Whole milk and heavy whipping cream: Two types of dairy make this ice cream extra rich because the fat carries the flavor compounds of the pistachios. Be wary of using anything labeled only as whipping cream at the store. Heavy whipping cream and whipping cream are not the same product. Whipping cream has a lower fat percentage and won’t produce as rich of an ice cream.
• Sugar: Granulated sugar sweetens the homemade ice cream recipe. Don’t reduce the quantity or replace it with an alternative sweetener as that will change the texture of the finished ice cream.
• Egg Yolks: This pistachio ice cream has a custard base wherein cooked egg yolks help to thicken the mixture and give it a fudgy texture once frozen.
• Vanilla extract: Vanilla adds dimension to the pistachio in this recipe. This is our recommendation for the best vanilla extract. Some commercially made pistachio ice creams are flavored with almond extract. Feel free to add a splash, if you like.

Directions

Step 1: Grind the pistachios

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Place the pistachios in a food processor and process until pistachios are crushed; set aside.

Step 2: Warm the ice cream base

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In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around side of pan, stirring to dissolve sugar.

Step 3: Temper the egg yolks, cook the custard

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In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.

Step 4: Chill the custard base

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Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extracts and crushed pistachios. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.

Step 5: Freeze mixture in an ice cream maker

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Fill cylinder of ice cream maker two-thirds full; then freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4 to 6 hours. Repeat with remaining mixture.

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Pistachio Ice Cream Variations

• Swirl in ribbons of pistachio butter: Create an ice cream swirled with even more pistachio flavor by layering spoonfuls of pistachio butter in while filling the freezer container with the ice cream.
• Add chopped nuts: Add some crunch by scattering in chopped almonds or hazelnuts to this pistachio ice cream. Toast and cool them first for the best texture and flavor.
• Drizzle in chocolate: During the last few minutes of churning, slowly pour in melted semisweet or bittersweet chocolate. The chocolate will immediately freeze and break into chips, which is how Italian stracciatella gelato is made.

How to Store Pistachio Ice Cream

Store homemade ice cream in the freezer in an airtight container with a piece of storage wrap or waxed paper pressed directly onto the surface. This will prevent ice crystals from forming.

How long does pistachio ice cream last?

Homemade pistachio ice cream will last in the freezer for up to two months. Write the date on a piece of tape and stick it on the container to help you remember.

Pistachio Ice Cream Tips

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Do you need to toast the pistachios for pistachio ice cream?

We don’t call for toasting the pistachios for this recipe, in part because we like the minty color the un-toasted nuts give it. If you don’t mind the color trade off, using toasted pistachios is an easy way to deepen the pistachio flavor of the finished ice cream, and you can always add a drop of green food coloring, if you like.

Can you make pistachio ice cream without an ice cream maker?

You can freeze this ice cream without an ice cream maker! The ice crystals may not be quite as fine, so it might have a slightly grainy texture, but it will taste just as delicious. To make ice cream without an ice cream maker, pour the ice cream mixture into a shallow container (glass or metal works best) that you’ve previously frozen. Freeze it until almost firm, but still soft enough to be stirred. For the next three hours, check the ice cream every 30 minutes and stir or mix with a hand mixer to keep it aerated and creamy. You can also make ice cream in a coffee can or in a bag! These methods help to break up the ice crystals

What are the best ice cream makers to buy for homemade ice cream?

If you’re making ice cream regularly, buying an ice cream maker will make it easier! These machines were recommended by our Test Kitchen experts, so you know they’re worth their price tag. Here are some more ice cream products and tools you’ll want to add to your cart, too.