Homemade Pistachio Ice Cream

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🍨 Homemade Pistachio Ice Cream

Description

Homemade pistachio ice cream is a creamy, nutty, and decadent frozen treat made with real pistachios. Unlike store-bought versions, this recipe captures the authentic flavor of roasted pistachios, perfectly balanced with a velvety custard base. It’s a delightful dessert for pistachio lovers and an impressive homemade creation for guests.

🥄 Ingredients For Homemade Pistachio Ice Cream

  • 1 cup shelled unsalted pistachios (plus extra for garnish)

  • 2 cups whole milk

  • 1 cup heavy cream

  • ¾ cup sugar

  • 5 large egg yolks

  • 1 tsp vanilla extract

  • Pinch of salt

  • A few drops of natural green food coloring (optional, for color)

👩‍🍳 Instructions

  1. Prepare Pistachios

    • Lightly toast pistachios in a dry pan for 2–3 minutes until fragrant.

    • Blend them into a coarse paste with a little milk.

  2. Make Custard Base

    • In a saucepan, heat milk, cream, half the sugar, and pistachio paste until warm (do not boil).

    • In a bowl, whisk egg yolks with remaining sugar until pale.

  3. Temper the Eggs

    • Slowly pour warm milk mixture into yolks while whisking.

    • Return the mixture to the saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon.

  4. Strain & Flavor

    • Strain custard to remove pistachio bits for smooth texture (optional).

    • Stir in vanilla and salt.

    • Add a drop or two of food coloring if desired.

  5. Chill & Churn

    • Let custard cool completely, then refrigerate for at least 4 hours or overnight.

    • Churn in an ice cream maker according to instructions.

  6. Freeze & Serve

    • Transfer to a container, sprinkle with chopped pistachios, and freeze for 4+ hours until firm.

    • Scoop and enjoy!

📝 Notes

  • Straining gives a silky smooth ice cream, but leaving pistachio bits adds texture.

  • Always chill the custard base fully before churning for best results.

  • Unsalted, raw pistachios give the most natural flavor.

💡 Tips

  • For extra flavor, steep pistachio paste in milk overnight before making custard.

  • Add almond extract (¼ tsp) for a flavor boost.

  • Fold in chopped chocolate or candied pistachios before freezing for variation.

  • If you don’t have an ice cream maker, freeze custard in a container and whisk every 30 minutes until creamy.

🍽️ Servings

  • Makes about 1 quart (4–6 servings).

📊 Nutritional Info (per serving, approx.)

  • Calories: 290

  • Protein: 6g

  • Carbohydrates: 23g

  • Sugars: 19g

  • Fat: 19g

  • Fiber: 2g

🌱 Benefits

  • Rich in healthy fats – Pistachios provide heart-healthy monounsaturated fats.

  • Protein-packed – A good source of plant-based protein.

  • Nutrient-dense – Contains fiber, potassium, vitamin B6, and antioxidants.

  • Homemade advantage – No artificial flavors or preservatives.

❓ Q/A 

Q: Can I make this vegan?
A: Yes, substitute coconut milk + coconut cream for dairy, and use cornstarch instead of eggs.

Q: Do I need an ice cream maker?
A: No, but it helps. Without one, freeze the custard and stir frequently to break up ice crystals.

Q: Why isn’t my ice cream green?
A: Natural pistachio ice cream is pale beige/green. Use natural food coloring if you prefer a vibrant look.

Q: How long does it last in the freezer?
A: Best within 2 weeks for maximum creaminess and freshness.

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