Incredible Pistachio Ice Cream

Ice Cream & Frozen Treat
July 18, 2021
Ice Cream & Frozen Treat
July 18, 2021

Incredible Pistachio Ice Cream

  • Prep time: 30 min
  • Cook time: 15 min
  • Total time: 12 hr

Not to play flavorites, but this homemade pistachio ice cream is the best ice cream you’ll ever eat. Made with

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Incredible Pistachio Ice Cream

Not to play flavorites, but this homemade pistachio ice cream is the best ice cream you’ll ever eat. Made with just 7 simple ingredients, this pistachio ice cream is perfectly nutty, creamy, and sweet.

homemade pistachio ice cream in cones

Pistachio Ice Cream

I love all ice cream. I don’t play flavorites. But if I had to pick one ice cream to eat for the rest of my life, without question it would be this ridiculously tasty homemade pistachio ice cream. I truly don’t think I’ve ever tasted anything better than this ice cream. It’s creamy, but not heavy; sweet, but not cloying; custardy, but not dense… I could go on forever. This is truly the BEST pistachio ice cream you’ll ever eat.

So I need you all to make it too, so we can commiserate about how hard it is not to eat the whole batch in one sitting.

homemade pistachio ice cream in a cone

Ingredients for the best pistachio ice cream

Homemade ice cream may seem a little daunting, but once you get the hang of making it, you’ll be so in love you’ll never buy store bought ice cream again. The best part? Homemade ice cream is made with super simple ingredients and no funky additives. You’ll need 7 ingredients to make this dreamy pistachio ice cream. Here’s your grocery list:

  • Pistachios: We recommend using raw, unsalted pistachios because they’re super green so you’ll get that gorgeous pistachio color. We’ve also had success making this ice cream with roasted (also unsalted) pistachios, but your ice cream will be slightly less vibrant.
  • Granulated Sugar: This pistachio ice cream is perfectly sweet. The ground pistachios add an almost savory nuttiness, but just the right amount of sugar keeps this homemade ice cream perfectly balanced.
  • Heavy Cream: Heavy cream will keep your ice cream suppppppper smooth and creamy. We recommend using a high quality, full fat-heavy cream for best results. After all, it is pistachio ice cream.
  • Whole Milk: You’ll also use whole milk to make the base of this dreamy ice cream. This will lighten up your ice cream ever so slightly!
  • Salt: Any sweet treat needs a bit of salt to round out the flavor profile. I promise your ice cream will not taste salty. It will just be perfect.
  • Vanilla Extract: Make sure you’re using pure vanilla extract for the best results. We love Rodelle!
  • Egg Yolks: You will need egg yolks to the make the custardy base of this homemade ice cream.

pistachio ice cream in sugar cones

What kitchen tools will you need to make homemade pistachio ice cream

We make no churn ice cream a lot because you don’t need any fancy kitchen gadgets, but real homemade ice cream is sooooo worth it. That being said, you will need a few extra kitchen gadgets to help you. Unfortunately, if you don’t have these tools, you won’t be able to make this ice cream. If that’s the case – don’t worry! You can fill up on no churn ice cream until you get your hands on an ice cream machine 🙂

  • Food processor (or high powered blender)
  • Ice Cream Machine

pistachio ice cream in sugar cones

Tips on how to make homemade ice cream

Homemade ice cream isn’t rocket science, but it’s definitely a bit more work than no churn ice cream. If you’re new to making custards or homemade ice cream, make sure that you follow these tips to guarantee perfect ice cream every time!

  1. Temper the egg yolks — I cannot stress enough how important it is to temper the egg yolks before adding them to the ice cream mixture. If you don’t temper the eggs, they’ll curdle in the hot cream, and you’ll be very sad because of it.
  2. Chill the ice cream base before churning — You can’t add the hot ice cream base into the ice cream maker, otherwise the pistachio ice cream won’t churn properly. Let the ice cream base chill in the fridge for a few hours until it’s fully cooled.
  3. Freeze after churning — Yes, you technically can eat the pistachio ice cream immediately after it’s been churned, but it won’t be the right texture yet. Scoop the churned ice cream into a loaf pan and pop it into the freezer for at least 6 hours before scooping it.

hand holding a cone with pistachio ice cream

Happy pistachio ice cream making, my friends! Enjoy!

XXX

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Pistachio Ice Cream

Not to play flavorites, but this homemade pistachio ice cream is the best ice cream you’ll ever eat. Made with just 7 simple ingredients, this pistachio ice cream is perfectly nutty, creamy, and sweet.

Not to play flavorites, but this homemade pistachio ice cream is the best ice cream you’ll ever eat. Made with just 7 simple ingredients, this pistachio ice cream is perfectly nutty, creamy, and sweet.

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 12 hours
  • Yield: 1 quart ice cream 1x
  • Category: dessert
  • Method: frozen
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 12 hours
  • Yield: 1 quart ice cream 1x
  • Category: dessert
  • Method: frozen
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 12 hours
  • Yield: 1 quart ice cream 1x
  • Category: dessert
  • Method: frozen
  • Cuisine: american

Ingredients

  • 1 cup raw unsalted pistachios
  • 3/4 cup sugar, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 4 egg yolks

Instructions

  1. In a food processor or high powered blander combine the shelled pistachios and 1/4 cup of the granulated sugar. Pulse on high until the pistachios and sugar have formed a smooth paste. Set aside.
  2. In a medium bowl, beat the egg yolks and 1/4 cup of the remaining sugar until pale yellow and fluffy. Set aside.
  3. In a heavy bottom pot over medium heat combine the remaining 1/4 cup sugar, milk, and 1 cup of the heavy cream. Stir frequently, heating it up until it reaches 180°F.
  4. Temper the beaten egg yolks by adding a small amount of the heated cream and milk to the egg yolks while whisking constantly. Then, pour the tempered yolks back into the remaining cream mixture. Stir constantly with a spatula over low heat for about 5 minutes (you will know the custard is ready when it thickens and coats the back of a spoon).
  5. Once heated, remove from the heat and add in the remaining 1 cup heavy cream, vanilla extract, and the pistachio paste. Stir to combine. If the ice cream seems chunky and you want it to be super smooth, you can blend it with an immersion blender or pour back into a normal blender.
  6. Pour the ice cream into a long shallow container (this will allow more surface area to become cold) and allow to chill overnight in the refrigerator (or, if you’re impatient like me, for 3-4 hours in the freezer).
  7. Once completely chilled, prepare the mixture in your ice cream maker according to the manufacturer’s instructions.
  8. Scoop into a freezer-safe container and freeze for at least 6 hours, or overnight. Enjoy!

Keywords: pistachio ice cream, homemade, the best

 

More ice cream recipes from Broma Bakery:

Double Dark Chocolate Cookie Dough Ice Cream

Fig, Cinnamon, and Coffee Ice Cream

Cake Batter Ice Cream

No-Churn Mascarpone Ice Cream

Bourbon Apple Pie Ice Cream

— STILL HUNGRY? —

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  1. Can you recommend an ice cream maker? I LOVE your no-churn recipes, but pistachio reminds me of everything I love about Italy.

    • So worth it. One of my friends used to say “Ice cream has no calories.” I’ve always abided by that notion and it’s treated me well.

  2. Talk about fun adventures! Rome sounds like the most movie-esque, awesome place ever (okay, so I’ve been, but I was like 13 and didn’t know culture from vulture). I’ve actually never worked with pistachios before–unless you count the work it takes to pop em out of their shells. Love your descriptions, love this recipe!

    • Thanks so much, Ala! I laughed so hard at culture v. vulture. Your new site looks great, by the way! Can’t wait to see what you have in store for us 🙂