Pistachio Ice Cream Recipe
This pistachio ice cream recipe beats the store-bought version hands down.
Try this delicious nutty ice cream and you’ll only ever want to eat the homemade version.
The Verdict
Okay. So I guess I kinda already gave it away. I really like this ice cream.
But that’s saying something.
I never really enjoyed Pistachio ice cream before. Me, the ice cream lover would pass on this flavor.
But pistachio is one of the most popular ice cream flavors.
So I kept putting off making this ice cream.
I didn’t like it – I had no motivation. Why in the world would I spend the time, money, and effort to make it?
Finally, I just had to see what everyone was raving about with this ice cream, so I broke down and made it.
After making this homemade ice cream recipe, I had much more respect for this flavor. In fact, I loved it!
I know if I ever try the store-bought version of this, however, I’ll be disappointed.
The Pistachios
To make this recipe, all I could find were pistachios that were in the shell.
So I had to shell them myself. Talk about a hand workout!
I did not bother to take the thin peeling off from around the pistachio.
So, my ice cream was more brown than green. The texture and flavor were fine though.
If that bothers you and you want a great color as well as flavor, use shelled pistachios or be sure to take the thin peeling from off the nut.
The Only Downside
The only downside to making this ice cream is that because of all the pistachios – it’s a little more expensive than most homemade ice cream recipes.
The price of the ice cream makes up for itself in flavor.
In fact, that’s probably why store-bought will never be as good.
They don’t have as much real pistachio in it – just flavoring. The ice cream they make can simply not be as “real” or it would be too expensive for them to make.
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Pistachio Ice Cream
Ingredients
- 1 cup shelled pistachios (salted or unsalted)***
- ¾ cup sugar
- 1 cup milk
- 2 cups whipping cream
- 1 tsp vanilla
- ¾ cup chopped pistachios (toasted, if desired)
Instructions
- Place 1 cup of pistachios and the sugar in your food processor. Process until finely ground. You may have to stir the mixture to make sure that all the nuts have been ground.
- In a medium saucepan, place ground pistachios and milk.
- Heat over medium heat, stirring often, until mixture begins to boil.
- Remove from heat and cool.
- Place in fridge and chill about 2 hours until mixture is completely cool.
- Stir in the whipping cream and vanilla.
- Pour mixture into ice cream maker.
- Mix about 20-25 minutes or according to manufacturer’s instructions.
- Add chopped pistachios to the churning ice cream.
- Churn for 5 additional minutes.
- You’re sure to enjoy this delicious ice cream!
- ***Helpful Hint: I shelled my own pistachios for this pistachio ice cream recipe. It was a lot of work! I didn’t take the thin peeling off from around the pistachio. As a result, my ice cream was more brown than green. If you want a great color as well as flavor, use shelled pistachios or be sure to take the thin peeling from off the nut.
Pistachio Ice Cream Recipe
Ingredients
- 2 large eggs
- ¾ cup sugar
- 1 cup shelled pistachios (salted or unsalted)***
- 1 cup milk
- 2 cups whipping cream
- 1 tsp vanilla
- ¾ cup chopped pistachios (toasted, if desired)
Instructions
- Whisk eggs and 1/2 cup of sugar in a bowl. Set aside.
- In a food processor, place 1 cup of pistachios and the remaining 1/4 cup sugar. Process until the nuts are ground fine. Note: you might need to stir the mixture so all the nuts can be fully ground.
- Place ground pistachios and milk in a medium saucepan.
- Heat over medium heat, stirring often.Bring mixture to a boil.
- Pour the heated milk mixture over the beaten eggs and whisk together.
- Pour this mixture back into the saucepan and heat over low heat.
- Continue to heat until mixture thickens and begins to stick to the back of your spoon.
- Place in refrigerator and chill about 2 hours until mixture has cooled completely.
- Stir in the whipping cream and vanilla.
- Pour mixture into ice cream maker.
- Churn about 20-25 minutes or according to manufacturer’s instructions.
- Add chopped pistachios to the churning ice cream and churn for 5 more minutes.
- Enjoy this delicious homemade pistachio ice cream recipe.
- ***Helpful Hint: All I had was pistachios in the shell, so I had to shell them myself. Talk about a hand workout! I didn’t take the thin peeling off from around the pistachio. So, my ice cream was more brown than green. The texture and flavor were fine though. If you want a great color as well as flavor, use shelled pistachios or be sure to take the thin peeling from off the nut.
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