Description
This creamy Pistachio Ice Cream recipe is rich, nutty, and perfect for a refreshing homemade treat. Made with finely chopped pistachios, creamy milk and heavy cream, and subtly flavored with vanilla and almond extracts, it offers a luscious texture and vibrant pistachio flavor. Ideal for dessert lovers looking to indulge in a classic, nutty ice cream made from scratch.
Ingredients
Scale
Ice Cream Base
- 1 cup shelled pistachios (plus extra for garnish)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- A pinch of salt
- A few drops of green food coloring (optional, for a vibrant color)
Instructions
- Prepare Pistachios: Finely chop the pistachios in a food processor until they are almost a paste but still have some small chunks for added texture, ensuring a rich pistachio flavor in every bite.
- Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely. Do not let it boil. Once heated, remove from heat and stir in the chopped pistachios, vanilla extract, almond extract if using, and a pinch of salt. For a vibrant color, add a few drops of green food coloring and mix well.
- Chill the Mixture: Allow the pistachio cream mixture to cool down to room temperature. Then cover and refrigerate it for at least 4 hours or preferably overnight to enhance the flavors and ensure a creamy texture.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically around 20-30 minutes depending on your machine.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container, cover tightly, and freeze for at least 2 hours to let the ice cream firm up. Serve scooped into bowls or cones, garnished with extra chopped pistachios for a delightful crunch.
Notes
- If you prefer a smoother texture, pulse the pistachios more finely but leave some small chunks for added bite.
- Green food coloring is optional but can enhance the ice cream’s visual appeal.
- For a more intense pistachio flavor, you can toast the pistachios lightly before chopping.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
- Store leftovers in an airtight container to prevent freezer burn and maintain freshness.
