This honey ice cream with pistachios is luxuriously creamy, gently floral, and perfectly balanced with a touch of salt and crunch. Sweetened naturally with honey and enriched with egg yolks and cream, it delivers a smooth, custard-like texture that feels both comforting and refined.
Why You’ll Love This Recipe
This recipe uses simple, wholesome ingredients to create a deeply flavorful ice cream without being overly sweet. Honey provides a delicate floral note, while pistachios add contrast with their nutty crunch. The custard base gives the ice cream a rich, velvety mouthfeel that feels special enough for entertaining yet easy enough to make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/3 cups whole milk
1 1/3 cups heavy cream
3/4 cup honey
2 large egg yolks, beaten
1 teaspoon vanilla extract
1/3 cup pistachios, roasted and lightly salted, roughly chopped
Directions
Freeze the bowl of your ice cream maker overnight or according to the manufacturer’s instructions.
In a medium saucepan, combine the milk, heavy cream, and honey. Heat over medium heat, stirring occasionally, until the honey is fully dissolved and the mixture is hot but not boiling.
Slowly whisk about 1/4 cup of the hot milk mixture into the beaten egg yolks to temper them. Gradually whisk the egg mixture back into the saucepan.
Continue cooking over low to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
Remove from heat and stir in the vanilla extract. Transfer the custard to a clean bowl and allow it to cool slightly, then cover and refrigerate for at least 2 hours, or until completely chilled.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last minute of churning, add the chopped pistachios.
Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours before serving.
For a deeper flavor, lightly toast the pistachios before chopping them. You can also swirl in a small amount of extra honey during the last minute of churning for a ribboned effect. If you prefer a softer texture, substitute half of the honey with a mild-flavored sugar syrup.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals. Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture.
FAQs
Can I make this ice cream without an ice cream maker?
Yes, you can freeze the mixture in a shallow container and stir vigorously every 30 minutes for about 3 hours to reduce ice crystals.
What type of honey works best?
A mild, floral honey works best so it doesn’t overpower the cream and pistachios.
Can I use unsalted pistachios?
Yes, but adding a small pinch of salt will help balance the sweetness.
Is this ice cream very sweet?
No, the honey provides a balanced sweetness that is rich but not overpowering.
Can I substitute the heavy cream?
For best texture, heavy cream is recommended, but you may use full-fat cream with slightly less richness.
How do I know when the custard is ready?
The custard is ready when it coats the back of a spoon and a line drawn through it holds.
Can I add other flavors?
Yes, a small amount of orange zest or cardamom pairs beautifully with honey and pistachios.
Why do I need to chill the mixture before churning?
Chilling ensures proper freezing and a smoother final texture.
Can I make this recipe ahead of time?
Yes, this ice cream is perfect for making a day or two in advance.
How long should I let it soften before serving?
About 5 minutes at room temperature is ideal for easy scooping.
Conclusion
Honey ice cream with pistachios is a timeless dessert that combines elegance with comfort. Its creamy texture, natural sweetness, and nutty crunch make it a standout treat for warm evenings or special gatherings. Once you try it, this homemade ice cream is sure to become a favorite in your freezer.
Honey ice cream with pistachios is a creamy, custard-based dessert naturally sweetened with honey and finished with roasted pistachios. Rich, smooth, and gently floral, it’s a refined treat perfect for any occasion.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:5 hours 45 minutes
Yield:6 servings
Category:Dessert
Method:Churned
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 1/3 cups whole milk
1 1/3 cups heavy cream
3/4 cup honey
2 large egg yolks, beaten
1 teaspoon vanilla extract
1/3 cup pistachios, roasted and lightly salted, roughly chopped
Instructions
Freeze the bowl of your ice cream maker according to manufacturer’s instructions.
In a saucepan, combine milk, cream, and honey. Heat over medium, stirring, until honey is dissolved and mixture is hot (not boiling).
Whisk 1/4 cup of the hot mixture into the beaten egg yolks to temper, then slowly whisk back into the saucepan.
Cook over low to medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Remove from heat and stir in vanilla extract. Cool slightly, then refrigerate for at least 2 hours until fully chilled.
Pour into ice cream maker and churn according to instructions. In the last minute of churning, add chopped pistachios.
Transfer to a freezer-safe container and freeze for at least 3 hours before serving.
Notes
Use a mild-flavored honey to keep the flavor balanced.
Chill the custard thoroughly before churning for best results.
Lightly toasting pistachios enhances their flavor and crunch.
Let ice cream sit at room temperature for 5 minutes before scooping.
