Homemade Pistachio Ice Cream

a hand holding a two scoop ice cream cone of pistachio ice cream.

Print Pin

5 from 3 votes

Unlike store-bought, this creamy rich homemade ice cream is packed full of real pistachios!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 12

Chilling/Churning/Freezing Time 7 20

Total Time 7 42

Servings cups

Calories 725kcal

Author Tracy

Equipment

Ingredients

Custard

1 1/2 cups whole milk
6 egg yolks
1 cup sugar 196 g
1 cup pistachios 4.5 oz, raw or roasted unsalted and shelled

Ice Cream

1 cup pistachios 4.5 oz, raw or roasted unsalted shelled and chopped
2 cups heavy whipping cream
1 teaspoon almond extract

Instructions

Prep Ice Bath: Add ice to a large bowl and then add a medium-sized bowl. Set aside. Put the bowl of the ice cream maker into the freezer to chill.
Boil Pistachios: Add milk and 1 cup of raw unsalted pistachios to a 3 qt saucepan and heat over medium. Stir often to prevent scorching.
Create Custard: While the milk is heating, take the medium-sized bowl from the ice bath prep and add the egg yolks and sugar. Whisk until well combined.
When milk has reached 195 degrees F, remove from the heat and strain milk from boiled pistachios into a medium-sized bowl or large Pyrek. Set pistachios aside. Turn off the heat but keep the saucepan on the stovetop.
Slowly add the milk to the eggs and sugar, whisking continuously to prevent scrmbling of the eggs. Return this mixture to the saucepan on the stovetop and heat to medium. Return the medium-sized bowl to the ice bath. Whisk continuously as custard thickens, approximately 8-9 minutes.
Chill Custard: Pour custard into the medium-sized bowl in the ice bath. Cover with plastic wrap. To prevent the top of the custard from forming a skin, place plastic wrap directly on top of the custard.
Place ice bathed custard in the fridge and cool for 2-3 hours or overnight.
Prep Pistachios: Use a blender or knife to chop the boiled pistachios. Chop the rest of the pistachios and combine the raw and boiled and set aside.
Create Ice Cream: Once the custard has cooled, while still in the ice bath, add the almond extract ad heavy whipping cream (a little at a time) and whisk until smooth.
Add the chilled ice cream maker bowl to the ice cream maker with the churn and add custard to the bowl. Turn to churn and then add pistachios.
Let churn for 20 minutes or until it has the consistency of soft serve.
Freeze: Transfer to a freezer-safe bowl or container, cover and add to the freezer to freeze for 4-5 hours.
Serve and Enjoy!

Video

[adthrive-in-post-video-player video-id="73cfLD57" upload-date="2024-07-19T13:30:50.000Z" name="Homemade Pistachio Ice Cream.mp4" description="Are you disappointed with the lack of pistachios in store-bought ice cream? We are too. That's why we created our own Homemade Pistachio Ice Cream that is packed full of real pistachios in an ultra-creamy textured, rich, and delicious ice cream! No fillers in this one, it has all of the pistachio flavor you wish the others had!" player-type="default" override-embed="default"]

Notes

How to make without an ice cream maker

Chop all 2 cups of raw pistachios.

Add whipping cream to the bowl of a stand mixer.

Beat until soft peaks form. Fold in 14 oz sweetened condensed milk and almond extract and then fold in the chopped pistachios.

Pour into a 9X5X3 loaf pan. Cover with plastic wrap and freeze for at least 5 hrs.

Pistachios: Be sure to use unsalted and raw pistachios as to not add too much salt.

Custard Tips

Whisk continuously and vigorously to prevent scrambling of the eggs. Slowly add the milk.
Do not heat the milk too quickly to prevent scorching.
If you get a couple of scrambled bits, that's ok. But if it's quite a bit, it's best to start over. You can strain the custard before chilling to remove a few scrambled bits.

Nutrition