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Creamy Pistachio Ice Cream Recipe Easy Homemade Velvety Treat

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A rich and velvety homemade pistachio ice cream featuring toasted pistachios and a creamy custard base, perfect for summer treats and family gatherings.

Ingredients

Scale
  • 1 cup raw shelled pistachios (unsalted, for toasting)
  • 1 tablespoon sugar (optional, helps caramelize pistachios)
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 4 large egg yolks (room temperature)
  • 1/2 teaspoon almond extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Spread raw pistachios on a baking sheet and sprinkle with sugar if using. Toast for 8-10 minutes, stirring halfway through, until fragrant and slightly golden. Let cool completely.
  2. Place cooled pistachios in a food processor or high-speed blender. Pulse until finely ground but not pasty, aiming for a sandy texture. Set aside.
  3. In a medium saucepan, combine heavy cream, whole milk, and half the sugar. Warm over medium heat until just simmering (around 180°F or 82°C), stirring occasionally to dissolve sugar. Remove from heat.
  4. In a separate bowl, whisk egg yolks with remaining sugar until pale and slightly thickened. Slowly pour about 1 cup (240 ml) of the hot cream mixture into the yolks, whisking constantly to prevent curdling. Pour yolk mixture back into saucepan with remaining cream mixture.
  5. Return saucepan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until custard thickens and coats the back of the spoon (about 170°F or 77°C). Do not boil.
  6. Remove from heat and strain custard through a fine mesh sieve into a clean bowl. Stir in ground pistachios, almond extract, and a pinch of salt. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
  7. Pour chilled custard into ice cream maker and churn according to manufacturer’s instructions until thick and creamy (20-30 minutes).
  8. Transfer ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Notes

Toast pistachios to enhance flavor. Temper egg yolks slowly to avoid curdling. Chill custard overnight for best flavor. Freeze ice cream maker bowl for at least 24 hours before use. Small batches churn better for velvety texture.

Nutrition

Keywords: pistachio ice cream, homemade ice cream, creamy pistachio, easy ice cream recipe, toasted pistachios, summer dessert, custard ice cream

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