Homemade Pistachio Ice Cream Recipe

Make Ice Cream with this Fast-Freeze Surface Pan, then Scoop and Turn Until Ice Cream is Formed for Delicious Rolled Ice Cream

Suggested Cookware
Make Ice Cream with this Fast-Freeze Surface Pan, then Scoop and Turn Until Ice Cream is Formed for Delicious Rolled Ice Cream

Homemade Pistachio Ice Cream Recipe

Homemade pistachio ice cream is a delicious summer treat that's creamy and nutty. With a rich base of heavy cream and whole milk, this recipe is simple to make and produces a batch of flavorful ice cream.

Ingredients

2 cups heavy cream
1/2 cup shelled pistachios, finely chopped
5 egg yolks
1 teaspoon vanilla extract
1 cup whole milk
3/4 cup granulated sugar

Time Needed

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

Combine the heavy cream, whole milk, and 1/2 cup sugar in a medium saucepan.
Cook, stirring occasionally, over medium heat until the mixture reaches a simmer.
Remove the pan from the heat and add the pistachios.
Allow the mixture to cool for about 10-15 minutes.
Separately, whisk the egg yolks and the remaining 1/4 cup sugar until light and frothy.
Whisk constantly as you slowly pour the cooled cream mixture into the egg yolks.
Return the mixture to the saucepan and cook, stirring constantly, for 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
Take the pan off the heat and add the vanilla extract.
In a large mixing bowl, strain the mixture through a fine-mesh sieve.
Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours or overnight.
In an ice cream maker, churn the mixture according to the manufacturer's instructions.
Freeze the ice cream in a freezer-safe container for at least 4 hours, or overnight.