This creamy pistachio ice cream is a treat made right at home! With real pistachios and a hint of vanilla, it’s refreshing and full of flavor.
Making it is a breeze—just mix ingredients, churn, and freeze. I can’t resist having a scoop (or two!) on hot days. Yum!
Key Ingredients & Substitutions
Pistachios: Unsalted shelled pistachios are the star here! They provide the ice cream’s flavor. If you’re in a pinch, try unsalted almonds or hazelnuts for a different twist.
Sugar: This recipe uses regular granulated sugar, but you can substitute it with coconut sugar or maple syrup. Just keep in mind the flavor may slightly change!
Heavy Cream & Milk: I stick to heavy cream and whole milk for a rich texture; you can swap whole milk with almond milk or oat milk for a lighter, dairy-free option, but the creaminess might differ.
Egg Yolks: These add richness. If you’re looking for an egg-free version, use cornstarch as a thickener (1–2 tablespoons) and cook it with the milk mixture.
How Do I Get the Ice Cream to the Right Consistency?
Getting the perfect texture for homemade ice cream can be tricky but rewarding. Here’s how you can master it:
- Ensure the custard is thoroughly chilled, preferably overnight in the fridge, before churning. This helps it freeze faster and results in a smoother ice cream.
- When churning, keep an eye on the consistency. It should be soft-serve-like when you stop. Don’t over-churn, as it can make the ice cream grainy.
- Transfer the churned ice cream to a container and press it down to remove air pockets. Cover it tightly to prevent ice crystals from forming while it freezes.
Following these tips will help create a rich and creamy homemade pistachio ice cream that’s simply irresistible! Enjoy!
Easy Homemade Pistachio Ice Cream
Ingredients You’ll Need:
- 1 cup shelled pistachios (unsalted)
- 3/4 cup sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 tsp vanilla extract
- A pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation time, plus at least 4 hours (or ideally overnight) for chilling, and a couple of hours for freezing. In total, plan for about 6-8 hours, including prep, chilling, and freezing time.
Step-by-Step Instructions:
1. Prepare Pistachio Paste:
Start by placing the shelled pistachios and 1/4 cup of sugar into a food processor. Blend them until they’re finely ground. Gradually add about 1-2 tablespoons of milk to this mixture to form a smooth pistachio paste. Set this delicious paste aside; you’ll mix it with the custard later!
2. Heat Milk and Cream:
In a medium saucepan, combine the whole milk, heavy cream, and the remaining 1/2 cup of sugar. Heat this mixture over medium heat. Stir occasionally until it’s hot but not boiling. You want the sugar to dissolve nicely, giving it a sweet richness.
3. Whisk Egg Yolks:
In a separate bowl, whisk the 4 large egg yolks until smooth. This will add the creaminess you’re looking for in your ice cream!
4. Temper the Eggs:
Carefully pour about half of the hot milk mixture into the egg yolks while whisking constantly. This step is crucial to avoid curdling. Once combined, pour the egg mixture back into the saucepan with the rest of the hot milk mixture.
5. Cook Custard:
Reduce the heat slightly and cook the mixture, stirring constantly with a wooden spoon or spatula. You know it’s ready when it thickens enough to coat the back of the spoon (aim for around 170°F). Be sure not to let it boil!
6. Combine Pistachio Paste and Custard:
Remove the saucepan from heat and stir in the prepared pistachio paste, the vanilla extract, and a pinch of salt. Mix everything until it’s smooth and well-incorporated.
7. Cool the Mixture:
Now, pour your custard through a fine mesh strainer into a clean bowl to catch any lumps. Cover the bowl with plastic wrap and chill it in the refrigerator for at least 4 hours, or overnight if you have the time. This step ensures the flavors meld beautifully and the custard cools down completely.
8. Churn the Ice Cream:
Once chilled, pour your custard into an ice cream maker. Churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-30 minutes.
9. Freeze the Ice Cream:
Transfer the churned ice cream to a freezer-safe container. Flatten the top, cover it tightly, and put it in the freezer for at least 2 hours to firm up.
10. Serve and Enjoy:
Once the ice cream is firm, scoop it into cones or bowls, and enjoy your homemade pistachio ice cream! Its rich, nutty flavor is just perfect for warm days or as a delightful treat any time of the year!
FAQ for Easy Homemade Pistachio Ice Cream
Can I Use Unsalted Almonds Instead of Pistachios?
Absolutely! If you don’t have pistachios on hand, unsalted almonds can be a great substitute. Just follow the same steps to make almond paste, and you’ll have a delicious variation of the ice cream!
How Long Can I Store Leftover Ice Cream?
Leftover pistachio ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Just be sure to press a layer of plastic wrap against the surface before sealing to help prevent ice crystals from forming.
Can I Make This Ice Cream Dairy-Free?
You can! Substitute the heavy cream with coconut cream and the whole milk with almond milk or any other dairy-free milk. Keep in mind that the texture and flavor may vary slightly, but it will still be delightful!
What If My Ice Cream Is Too Hard After Freezing?
If your ice cream turns out too hard after freezing, let it sit at room temperature for about 10-15 minutes before scooping. This will soften it up for easier serving. Enjoy your treat!
