homemade pistachio ice cream!

Here’s a full recipe to make your own creamy and flavorful pistachio ice cream:

Yields: Approximately 1 quart Prep time: 25 minutes Chill time: At least 4 hours (for the base) + time in the ice cream maker Churning time: 20-30 minutes

Ingredients:

• For the Pistachio Paste:

  • 1 cup (about 140g) raw, unsalted pistachios
  • ¼ cup (60ml) whole milk
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon almond extract (optional, enhances pistachio flavor)
  • Pinch of salt

• For the Ice Cream Base:

  • 1 ½ cups (360ml) heavy cream
  • ¾ cup (180ml) whole milk
  • ¾ cup (150g) granulated sugar
  • ⅛ teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract

• Optional Mix-ins:

  • ¼ cup chopped roasted pistachios (for adding texture)

Equipment:

• Food processor or high-powered blender
• Medium saucepan
• Whisk
• Heatproof bowl
• Fine-mesh sieve
• Ice cream maker
• Airtight container for freezing

Instructions:

1. Make the Pistachio Paste:

• Toast the Pistachios (Optional but Recommended): Spread the raw pistachios in a single layer on a baking sheet. Toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Be careful not to burn them. Let them cool completely. Toasting enhances their flavor.
• Grind the Pistachios: Once cooled, place the pistachios in a food processor or high-powered blender. Process until they are finely ground into a meal. This may take a few minutes, and you might need to scrape down the sides occasionally.
• Create the Paste: Add the whole milk, sugar, almond extract (if using), and salt to the food processor with the ground pistachios. Continue to process until a smooth, thick paste forms. You might need to add a tiny bit more milk (a teaspoon at a time) if the mixture is too dry, but be careful not to make it too liquidy. Set aside.

2. Prepare the Ice Cream Base (Custard):

• Heat the Dairy: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is just starting to simmer around the edges. Do not boil.
• Temper the Egg Yolks: While the dairy mixture is heating, whisk the egg yolks together in a heatproof bowl until they lighten slightly in color.
• Combine Dairy and Egg Yolks: Slowly pour about half of the warm dairy mixture into the bowl with the egg yolks, whisking constantly and vigorously. This process, called tempering, gradually raises the temperature of the yolks and prevents them from scrambling.
• Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm dairy. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon. To test, dip your finger into the custard on the back of the spoon and swipe a line through it. If the line holds and doesn’t immediately disappear, the custard is ready. This should take about 5-10 minutes. Do not let the custard boil.
• Strain and Chill: Immediately pour the hot custard through a fine-mesh sieve into a clean heatproof bowl. This will remove any cooked egg bits and ensure a smooth ice cream base. Stir in the vanilla extract and the prepared pistachio paste until well combined and the mixture has a uniform green color.
• Chill Thoroughly: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the base is completely chilled. A cold base churns better and results in a smoother ice cream.

3. Churn the Ice Cream:

• Prepare the Ice Cream Maker: Follow the manufacturer’s instructions for your ice cream maker. This usually involves freezing the bowl for a specific amount of time.
• Churn the Base: Once the ice cream base is thoroughly chilled, pour it into the frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, usually for 20-30 minutes, or until the ice cream has reached a soft-serve consistency.
• Add Mix-ins (Optional): If you are using chopped roasted pistachios as a mix-in, add them during the last few minutes of churning.

4. Freeze and Enjoy:

• Transfer to a Container: Gently transfer the soft-serve ice cream to an airtight container.
• Freeze to Harden: Place the container in the freezer for at least 2-3 hours, or until the ice cream is firm enough to scoop.
• Serve: Scoop and enjoy your homemade pistachio ice cream! You can garnish it with extra chopped pistachios, as shown in the image.

Tips for Success:

• Use High-Quality Pistachios: The flavor of your ice cream will largely depend on the quality of the pistachios you use. Opt for fresh, vibrant green pistachios.
• Don’t Over-Process the Pistachios: When making the paste, process until smooth but avoid over-processing, which can turn the mixture oily.
• Chill the Base Completely: This is a crucial step for achieving a smooth and creamy texture. Don’t rush the chilling process.
• Follow Your Ice Cream Maker’s Instructions: Each machine is different, so be sure to follow the specific guidelines for your model.
• Taste and Adjust: Before churning, taste the chilled ice cream base and adjust the sweetness or pistachio flavor if needed.

Enjoy making and savoring this delicious homemade pistachio ice cream! Let me know if you have any other questions.