Creamy Pistachio Ice Cream is a timeless dessert known for its delicate nutty flavor, smooth texture, and naturally soft green color. Unlike artificial versions, this homemade recipe relies on real pistachios and a custard-based method, resulting in a rich, elegant ice cream with deep pistachio flavor and luxurious creaminess.
This recipe follows a classic approach: pistachios are finely ground, blended into a milk-and-cream custard, gently cooked, then churned to perfection. The result is a refined ice cream that tastes pure, natural, and indulgent.
Ingredients
To make this creamy pistachio ice cream, you will need:
- 1 cup shelled, unsalted pistachios
- 1 cup granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, enhances the nutty flavor)
Step-by-Step Instructions
Step 1: Prepare an Ice Bath
Fill a large bowl with ice and water. Place a smaller bowl inside it. This will be used later to quickly cool the custard and preserve its smooth texture.
Step 2: Make the Pistachio Paste
Place the pistachios in a food processor and blend until they form a thick, mostly smooth paste. Scrape down the sides as needed. The texture should be creamy but not oily like nut butter.
Step 3: Combine Sugar and Egg Yolks
In a heavy-bottomed saucepan, whisk together the sugar and salt. Add the egg yolks and whisk until smooth and slightly pale. Stir in the pistachio paste until fully incorporated.
Step 4: Add Milk and Cream
Slowly pour in the milk and heavy cream while whisking continuously. Add the vanilla extract and almond extract if using. Mix until everything is well combined.
Step 5: Cook the Custard
Place the saucepan over medium heat. Cook while stirring constantly with a spatula, making sure to scrape the bottom and sides. Heat until the custard thickens slightly and reaches about 175°F (80°C).
The custard should coat the back of a spoon and hold a clean line when you run your finger through it. Do not let it boil.
Step 6: Strain and Cool
Remove from heat and stir for one minute. Pour the custard through a fine mesh strainer into the bowl set over the ice bath. Stir occasionally until cooled to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
Step 7: Churn the Ice Cream
Once fully chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 8: Freeze Until Set
Transfer the churned ice cream into an airtight container. Press parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Freeze for 3–4 hours, or until firm.
Tips for the Best Pistachio Ice Cream
- Use raw or lightly roasted pistachios for the most natural color and flavor.
- Chilling the custard overnight significantly improves creaminess.
- For added texture, fold in finely chopped pistachios after churning.
- Let the ice cream sit at room temperature for a few minutes before serving for perfect scoops.
Final Thoughts
This Creamy Pistachio Ice Cream is smooth, rich, and naturally flavored — a true classic made the traditional way. Perfect on its own or served alongside cakes and pastries, it’s a dessert that highlights the elegance of real pistachios in every bite. 🍨🌰