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From-Scratch Real Pistachio Ice Cream

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This from-scratch pistachio ice cream is creamy, luxurious, and made with real pistachios for authentic nutty flavor and natural color. A rich custard base delivers a smooth, scoopable texture that’s both indulgent and homemade.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 5 to 9 hours (including chilling and freezing)
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: Churned Ice Cream
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 150 g (about 1 cup) raw unsalted pistachios, shelled
  • 480 ml (2 cups) whole milk
  • 360 ml (1 1/2 cups) heavy cream
  • 150 g (3/4 cup) granulated sugar
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon almond extract (optional)

Instructions

  1. Grind the pistachios in a food processor until finely powdered, but not a paste.
  2. In a saucepan, combine milk, cream, ground pistachios, and half the sugar. Heat over medium until steaming, not boiling.
  3. Remove from heat, cover, and steep for 30 minutes.
  4. Whisk egg yolks with the remaining sugar until pale and thickened.
  5. Slowly whisk the warm pistachio mixture into the egg yolks to temper them.
  6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon (about 82°C / 180°F).
  7. Strain through a fine sieve into a clean bowl, pressing solids to extract flavor.
  8. Stir in vanilla extract, salt, and almond extract if using.
  9. Cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
  10. Churn in an ice cream maker according to the manufacturer’s instructions.
  11. Transfer to a container and freeze for 2 to 4 hours until firm and scoopable.

Notes

  • Use peeled pistachios for a smoother texture and greener color.
  • Almond extract is optional but enhances the pistachio flavor.
  • For texture, add chopped roasted pistachios during the last minute of churning.
  • Freeze with parchment paper on top to prevent ice crystals.
  • Let sit at room temperature for 5 minutes before scooping for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/from-scratch-real-pistachio-ice-cream/