Description
This rich and creamy Pistachio Ice Cream recipe features a smooth custard base infused with finely ground and chopped pistachios for a delightful nutty flavor. Made with egg yolks, whole milk, heavy cream, and flavored with vanilla and almond extracts, this homemade ice cream is perfectly balanced and easy to prepare with an ice cream maker.
Ingredients
Custard Base
- 4 egg yolks
- 1/2 cup granulated sugar (divided)
- 1 cup raw pistachios, roughly chopped (divided)
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Whisk egg yolks and sugar: Add the 4 egg yolks and 1/4 cup of the granulated sugar to a medium saucepan. Whisk continuously until the mixture becomes well combined and takes on a pale yellow color, ensuring the eggs are well incorporated and begin to thicken slightly.
- Prepare pistachios: Roughly chop the pistachios. Take 1/2 cup of the nuts and combine them with the remaining 1/4 cup of sugar in a food processor. Process until the pistachios are finely ground, creating a smooth nutty base for flavoring the custard.
- Heat milk and pistachios: In a separate small saucepan, heat 1 cup of whole milk together with the finely ground pistachios over medium-low heat. Warm the mixture slowly until it just begins to simmer, allowing the pistachio flavor to infuse into the milk.
- Temper the eggs: Slowly pour the warm milk and pistachio mixture into the egg yolk mixture, stirring constantly to prevent curdling. This gradual combination helps raise the temperature of the eggs safely and evenly.
- Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring frequently, until the custard reaches 165º F. Once this temperature is achieved, immediately remove the pan from the heat to prevent overcooking.
- Chill the custard: Pour the custard base into an airtight container. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate the custard for 4 to 6 hours or until thoroughly chilled.
- Add cream and flavorings: After chilling, stir in 1 cup of heavy whipping cream, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract into the custard to enhance creaminess and flavor, mixing well.
- Churn the ice cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the remaining roughly chopped pistachio pieces to the ice cream, allowing the machine to fold them evenly throughout.
Notes
- Use high-quality raw pistachios for the best flavor and texture.
- Ensure the custard does not overheat beyond 165º F to avoid curdling.
- Chilling the custard thoroughly before churning helps achieve a smooth, creamy texture.
- For a firmer texture, freeze the churned ice cream for an additional 2-3 hours before serving.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until fully frozen.
