Description
A rich and creamy homemade pistachio ice cream made with real pistachios and a custard base for an indulgent dessert treat.
Ingredients
Units
Scale
- 1 cup shelled unsalted pistachios
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: A few drops of green food coloring
Instructions
- Finely chop or blend the pistachios in a food processor until coarse or paste-like.
- In a saucepan, combine the pistachios, milk, and half of the sugar. Heat over medium until steaming but not boiling. Remove from heat and let steep for 30 minutes.
- In a bowl, whisk the egg yolks with the remaining sugar until pale and thick.
- Reheat the milk mixture until warm, then slowly whisk into the egg yolks to temper them.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170–175°F).
- Remove from heat and strain the custard through a fine mesh sieve to remove solids. Stir in the cream, salt, vanilla extract, and food coloring if using.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
- Use roasted pistachios for a deeper flavor.
- For smoother texture, blend the pistachio mixture before straining.
- Optional green food coloring enhances the appearance but is not necessary.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 20g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
