A rich, creamy, and nutty homemade pistachio ice cream with a vibrant green hue and crunchy pistachio bits.
20 min prep
15 min cook
6 servings
420 kcal/serving
Ingredients
1 cup shelled unsalted pistachios
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Instructions
Preheat oven to 350°F. Spread pistachios on a baking sheet and toast for 8-10 minutes until fragrant. Let cool.
Reserve 1/4 cup pistachios for garnish; finely chop the rest. In a saucepan, combine cream, milk, sugar, and salt. Heat over medium until steaming, stirring occasionally.
In a bowl, whisk egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper. Pour the yolk mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 5-7 minutes). Do not boil.
Remove from heat and stir in vanilla and almond extract. Pour through a fine-mesh strainer into a bowl. Stir in the chopped pistachios (except reserved).
Cool the custard to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn in an ice cream maker according to manufacturer's instructions. During the last few minutes, add the reserved chopped pistachios.
Transfer to an airtight container and freeze for at least 4 hours until firm. Let sit at room temperature for 5 minutes before scooping.
Tips
For a brighter green color, add a few drops of green food coloring or a handful of blanched spinach leaves (blend and strain) to the custard before chilling.
Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals.
If you don't have an ice cream maker, pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes until firm.