Custard Stylewith eggsThis 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.Makes 1 1/2 quarts of ice cream.
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.