This homemade Pistachio Ice Cream is creamy, smooth, and full of natural pistachio flavor. Made with roasted pistachios, whole milk, heavy cream, sugar, and vanilla, this ice cream has a rich texture and a lightly sweet, nutty taste.
The recipe is perfect for warm days, summer gatherings, holidays, or whenever you want a homemade frozen dessert. Serve it in a bowl, cone, or alongside cakes and cookies for a simple and delicious treat.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Rest Time: 6 hours
Total Time: 6 hours 35 minutes
Servings: 8 people
Difficulty: Easy
Place the shelled pistachios in a food processor.
Pulse until they are very finely ground, but do not process them into a completely smooth paste.
Reserve a small amount of chopped pistachios for garnish if desired.
In a saucepan, combine the whole milk, heavy cream, granulated sugar, and finely ground pistachios.
Heat over medium-low heat while stirring until the mixture is hot but not boiling.
Whisk the egg yolks in a separate bowl.
Slowly add a small amount of the warm cream mixture while whisking continuously.
This helps gently warm the egg yolks.
Pour the tempered egg mixture back into the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens enough to lightly coat the back of a spoon.
Do not allow the mixture to boil.
Remove the saucepan from the heat.
Stir in the vanilla extract and almond extract.
Strain the mixture if you prefer an extra-smooth texture.
Cover and refrigerate for at least 4 hours until completely cold.
Pour the chilled mixture into an ice cream maker.
Churn according to the manufacturer's instructions until thick and creamy.
Transfer the churned ice cream to a freezer-safe container.
Cover tightly and freeze for another 2 hours, or until firm enough to scoop.
Scoop the pistachio ice cream into bowls or cones.
Garnish with chopped pistachios if desired.
Add finely chopped dark chocolate during the last few minutes of churning.
Replace part of the granulated sugar with honey for a deeper sweetness.
Add a little extra almond extract and chopped almonds.
Add a small pinch of ground cardamom to the cream base.
Fold a cooled chocolate sauce swirl into the churned ice cream before freezing.
Transfer the ice cream to an airtight freezer-safe container.
Press parchment paper or plastic wrap directly against the surface before placing the lid on top.
Store in the freezer for up to 2 weeks for the best flavor and texture.
Yes. Pistachio Ice Cream is meant to be stored frozen.
For the best texture, keep it in a tightly sealed freezer-safe container and avoid repeatedly thawing and refreezing it.
For best quality, enjoy within 2 weeks.