Homemade Pistachio Ice Cream
This Pistachio Ice Cream recipe is made with a homemade pistachio paste, a custard base, and swirls of pistachio butter! It's so delicious!
Servings: 8 servings
Calories: 408Calories
Equipment
- Ice Cream Maker
Ingredients
Custard Base + Pistachios:
- 1 & ½ cups whole milk
- 1 & ½ cups heavy cream
- ⅔ cup granulated sugar
- 4 large egg yolks
- 1 cup shelled, unsalted pistachios roasted, unsalted
- ½ teaspoon vanilla extract
- Pinch of salt
Pistachio Cream Swirl:
- ¼ to ⅓ cup pistachio cream aka pistachio paste or crema di pistacchio—thicker, sweetened type used in dubai chocolate
Instructions
- Add the pistachios to a food processor and blend until a thick paste forms. This can take 2–4 minutes, scrape down the sides as needed. The texture should be creamy like nut butter. Don’t rush this step, this is what gives your ice cream that rich, and delicious pistachio flavor.1 cup shelled, unsalted pistachios
- In a medium saucepan, combine the pistachio paste, milk, cream, and half the sugar.1 & ½ cups whole milk, 1 & ½ cups heavy cream, ⅔ cup granulated sugar
- Whisk over medium heat until fully combined and steaming (do not boil). You can use an immersion blender to help dissolve the paste if needed.
- In a separate bowl, whisk egg yolks, remaining sugar, and salt until pale and slightly thick.⅔ cup granulated sugar, 4 large egg yolks, Pinch of salt
- Slowly drizzle the hot pistachio dairy mixture into the egg yolks while whisking to temper them. Return everything to the saucepan.
- Cook over medium heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (170–175°F / 77–80°C).
- Remove from heat and stir in vanilla extract.½ teaspoon vanilla extract
- Optional: strain the base through a fine mesh sieve if you want a smoother texture.
- Let the base cool to room temp, then cover and chill in the fridge for at least 4 hours or overnight.
- Once the base is fully chilled, churn it in your ice cream maker according to manufacturer instructions (usually 20–25 minutes) until it reaches a soft-serve texture.
- Layer half of the churned ice cream into your storage container.
- Drizzle spoonfuls of pistachio cream over the top and gently swirl with a knife.¼ to ⅓ cup pistachio cream
- Repeat with remaining ice cream and more pistachio cream.
- Freeze the ice cream for at least 4 hours or until firm and scoopable.
Nutrition
Calories: 408Calories | Carbohydrates: 26g | Protein: 9g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 153mg | Sodium: 69mg | Potassium: 325mg | Fiber: 2g | Sugar: 22g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg