This easy homemade pistachio ice cream is creamy, nutty, and simply delightful! Made with real pistachios, it’s perfect for a sweet treat on a hot day.
I love how simple it is to whip this up—you just mix, freeze, and enjoy! It’s a great way to impress friends, or you can keep it all to yourself (no judgment here!). 🍦
Key Ingredients & Substitutions
Pistachios: Unsalted pistachios are essential for that rich, nutty flavor. If you’re in a pinch, you can use other nuts like almonds or cashews, but the taste will be different. Toasting them lightly enhances their flavor.
Sugar: Regular granulated sugar works best, but you can substitute with other sweeteners like coconut sugar or honey if you’re looking for a different flavor or a healthier option. Adjust to taste!
Whole Milk & Heavy Cream: This combo gives the ice cream a creamy texture. You can use half-and-half or even coconut milk for a dairy-free version, but keep in mind that the texture may vary.
Egg Yolks: They add richness and help thicken the ice cream. If you’re avoiding eggs, a cornstarch mixture can be a substitute, but it won’t be quite as creamy.
How Do I Make Sure My Ice Cream is Creamy and Not Icy?
The key to creamy ice cream lies in the preparation of your custard and proper chilling. Here’s what to keep in mind:
- Cook the custard gently on low heat, stirring constantly. This prevents the eggs from scrambling and ensures a smooth texture.
- Chill the mixture thoroughly—this is crucial. Make sure it’s really cold before you churn it in the ice cream maker.
- Churn the ice cream until it reaches a soft-serve consistency. Don’t skip this step; it helps to incorporate air and reduce ice crystals.
By following these steps, you’ll create a luscious pistachio ice cream that’s perfect for scooping and enjoying!
Easy Homemade Pistachio Ice Cream
Ingredients You’ll Need:
- 1 cup shelled unsalted pistachios
- 2/3 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1/2 teaspoon pure vanilla extract
- A pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time, plus at least 4 hours (or overnight) for chilling the mixture. After churning, you’ll freeze it for 2-4 hours for that perfect scoop. So, in total, you’re looking at a little patience for a delicious reward!
Step-by-Step Instructions:
1. Prepare the Pistachio Paste:
In a food processor, pulse the unsalted pistachios with 1/3 cup of sugar until they are finely ground. Now, add about 1/4 cup of the whole milk and continue processing until you achieve a smooth, creamy paste. Set this aside; it will add the signature flavor to your ice cream!
2. Heat the Milk and Cream:
In a medium saucepan, combine the rest of the whole milk and heavy cream. Heat the mixture over medium heat until you see steam rising, but be careful not to let it boil—this is key!
3. Whisk Egg Yolks and Sugar:
While the milk and cream are heating, grab a bowl and whisk together the egg yolks, the remaining 1/3 cup of sugar, and a pinch of salt. You want this to become smooth and pale, so whisk it well!
4. Temper the Eggs:
Once your milk is steamy, slowly pour about half of it into the egg yolk mixture, whisking continuously. This step is important to prevent the eggs from scrambling; it’s called tempering!
5. Cook the Custard:
Now, pour that tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook on low heat, stirring with a wooden spoon, until the custard thickens and coats the back of the spoon. It should reach about 170°F (77°C). Remember, no boiling!
6. Combine with Pistachio Paste:
Take the saucepan off the heat and stir in the pistachio paste along with the vanilla extract until everything is fully blended. The color and aroma will be delightful!
7. Chill:
To make your ice cream ultra-smooth, pass the mixture through a fine sieve into a clean bowl to catch any lumps. Cover it up and refrigerate until chilled completely, which will take at least 4 hours or overnight if you can wait!
8. Churn the Ice Cream:
Once your mixture is chilled, pour it into your ice cream maker and churn according to your machine’s instructions until it has a soft-serve consistency. This step is where the magic happens!
9. Freeze:
Transfer the churned ice cream into an airtight container. Pop it in the freezer for at least 2-4 hours so that it can firm up nicely.
10. Serve:
Finally, scoop into cones or bowls and enjoy your delicious, creamy homemade pistachio ice cream. Treat yourself—you’ve earned it!
FAQ for Easy Homemade Pistachio Ice Cream
Can I Use Roasted Pistachios Instead of Raw?
Absolutely! Roasted pistachios will add a deeper, nuttier flavor to your ice cream. Just make sure they are unsalted to keep the balance of flavors right.
What If I Don’t Have an Ice Cream Maker?
No worries! You can still make this ice cream. After chilling the mixture, pour it into a shallow container and freeze. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches a smooth texture (about 2-3 hours).
How Long Can I Store Leftover Ice Cream?
This pistachio ice cream can be stored in an airtight container in the freezer for up to 2 weeks. For best results, let it sit at room temperature for a few minutes to soften before serving!
Can I Make This Ice Cream Dairy-Free?
Yes! Substitute the whole milk and heavy cream with full-fat coconut milk or almond milk for a creamy texture. Keep in mind that the flavor will be slightly different, but still delicious!
