Pistachio Ice Cream

This recipe involves making a custard (creme anglaise) which is then churned in an ice cream maker.

Yields: Approximately 1 to 1.2 liters (about 1 quart)
Prep time: 30 minutes
Chill time: 2-4 hours (or overnight)
Churn time: 20-25 minutes
Freeze time: 2-4 hours

Ingredients:

Pistachios: 1 to 1.5 cups (130-200g) shelled, raw, unsalted pistachios (for best color and flavor)
Whole Milk: 1.5 cups (360ml)
Heavy Cream: 2 cups (480ml)
Granulated Sugar: 3/4 to 1 cup (150-200g), divided
Large Egg Yolks: 4-6
Vanilla Extract: 1-2 teaspoons
Almond Extract: 1/2 teaspoon (optional, but enhances nutty flavor)
Salt: Pinch
Green Food Coloring: 1-2 drops (optional, for a more vibrant green color if your pistachios aren’t naturally vibrant)
Equipment:

Medium saucepan
Medium bowl
Whisk or hand mixer
Fine mesh strainer
Food processor or powerful blender
Ice cream maker
Airtight freezer-safe container
Instructions:

Prepare the Pistachios:

Blanching (optional but recommended for brighter color): Bring a small pot of water to a boil. Add the shelled pistachios and boil for about 1 minute. Drain immediately and rinse with cold water. Rub the pistachios between two clean kitchen towels to remove as much of the papery skin as possible. This helps achieve a brighter green color.
Make Pistachio Paste/Flour: In a food processor or powerful blender, combine 1 cup of the blanched (or unblanched, if skipping blanching) pistachios with about 1/4 cup of the granulated sugar. Process until a fine paste or very finely ground flour forms. This might take 5-10 minutes, stopping and scraping down the sides as needed. Be patient; the finer the grind, the smoother your ice cream will be. If it becomes a paste, even better. Set aside. You can reserve the remaining 1/2 cup of pistachios for chopping and adding in later for texture.
Infuse the Dairy (and temper eggs):

In a medium saucepan, combine the whole milk, 1 cup of the heavy cream, and a pinch of salt. Add the pistachio paste/flour to this mixture.
Heat over medium-low heat, stirring occasionally, until the mixture is warm and simmering gently (do not boil). Remove from heat.
In a separate medium bowl, whisk together the egg yolks and the remaining granulated sugar until pale yellow and slightly thickened.
Temper the Egg Yolks: Gradually whisk about 1 cup of the warm pistachio-milk mixture into the egg yolk mixture. Whisk constantly to prevent the eggs from scrambling. This slowly brings the temperature of the egg yolks up.
Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk mixture.
Cook the Custard:

Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens slightly and coats the back of the spoon. This typically happens around 170-175°F (77-79°C). Do not boil or the eggs will curdle. This step usually takes 5-8 minutes.
Remove from heat immediately.
Strain and Chill:

Pour the custard through a fine mesh strainer into a clean bowl. This removes any small bits of cooked egg or pistachio solids, ensuring a smooth ice cream. Press down on the solids in the strainer to extract as much liquid as possible.
Stir in the remaining 1 cup of cold heavy cream, vanilla extract, and almond extract (if using). If desired, add 1-2 drops of green food coloring at this stage and whisk well to combine.
Cover the surface of the custard directly with plastic wrap (to prevent a skin from forming) and refrigerate until thoroughly chilled, at least 2-4 hours, or preferably overnight. The colder the base, the better it will churn.
Churn the Ice Cream:

Once the base is well chilled, pour it into your ice cream maker’s frozen bowl and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes, until it reaches the consistency of soft-serve ice cream.
If using, coarsely chop the reserved 1/2 cup of pistachios and add them to the ice cream maker during the last 5 minutes of churning for added texture.
Freeze for Firmness:

Transfer the churned ice cream to an airtight freezer-safe container.
For a firmer consistency, freeze for at least 2-4 hours (or longer) before serving.
Tips for Success:

Quality Pistachios: Use fresh, good-quality raw, unsalted pistachios for the best flavor and color. Roasted pistachios can be used but will yield a browner color and a toastier flavor.
Don’t Rush Chilling: A well-chilled base is crucial for creamy ice cream. Don’t skip or shorten this step.
Almond Extract: While optional, a tiny bit of almond extract truly enhances the pistachio flavor.
Green Color: If you want a vibrant green, a small amount of green food coloring is often necessary, as natural pistachios often result in a more muted, earthy green.
Airtight Container: Store the finished ice cream in an airtight container to prevent freezer burn.
Softening Before Serving: If the ice cream is very hard from the freezer, let it sit at room temperature for 5-10 minutes before scooping.
Enjoy your delicious homemade pistachio ice cream!

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