Pistachio Ice Cream

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I’m really upset to say that I just discovered the magic of a pistachio. And, to make matters worse, it happened by accident. I’ve been a hard pass on anything nut-flavored for most of my life. I hate peanut butter, pecan pie, etc. But, one day, I was at a really nice Italian restaurant and the table ordered a serving of pistachio gelato for dessert. Let me tell you – life changed. Ever since then, I’ve been chasing the pistachio high. Give me allllll of the pistachio ice cream, eclairs, cookies, etc. Now that Summer is getting closer, I’ve decided to break out my Kitchen-Aid ice cream maker, which admittedly, I’ve only used once before this. But, especially in terms of desserts, I like home-making it and knowing exactly what is going into it. Also, the love makes it taste that much better.

That being said, this isn’t one of those recipes that gives you a shortcut to a better, quicker ice cream at home. It’ll honestly probably be cheaper and quicker to go to the market and just purchase a pint. This is a recipe for those that love to cook and want to try their hand at making it themselves. This is a recipe for those who want to impress their friends and say, ‘Yeah, I made that.’ If you love pistachios and have an ice cream machine, I urge you to give it a go, you won’t regret it.

Pistachio Ice Cream

A smooth, fresh pistachio ice cream made in an ice cream machine.
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Ingredients
  

  • 1 cup shelled pistachios
  • ¼ cup sugar
  • 4 egg yolks
  • ¼ cup sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 cup heavy cream
  • 1 t vanilla extract
  • 1 t almond extract You can use all vanilla extract in substitute of this if you don't have it.
  • ½ t sea salt

Instructions
 

  • In a food processor, combine the shelled pistachios and ¼ cup sugar to create a paste. This will take a while, around 5 minutes.
  • In a small bowl, whisk together the egg yolks and ¼ cup sugar.
  • In a pot over medium heat, combine the whole milk, 1 cup heavy cream, and ¼ cup sugar. Stir continuously until it reaches around 185℉ or for about 4-5 minutes.
  • Temper the egg yolks. To do this, ladle a small amount of the heavy cream + milk mixture into your bowl with the egg yolks + sugar while whisking constantly.
  • Add your tempered egg yolks to the pot with the heavy cream + milk and stir constantly for 5-10 minutes, until it thickens.
  • Remove from heat. Add 1 cup of heavy cream, vanilla extract, almond extract, sea salt, and pistachio paste. Stir well until it is all completely combined.
  • Chill overnight.
  • Make your pistachio ice cream according to the directions on your ice cream machine.

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