Description
This homemade Pistachio Ice Cream recipe delivers a rich, creamy dessert bursting with the distinctive nutty flavor of shelled pistachios. Made with a luscious blend of heavy cream and whole milk, lightly sweetened and infused with vanilla and optional almond extract, this ice cream is smooth, velvety, and perfect for any occasion. The recipe includes optional green food coloring for a vibrant look and can be garnished with extra pistachios for added texture and visual appeal.
Ingredients
Scale
Ice Cream Base
- 1 cup shelled pistachios (plus extra for garnish)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- A pinch of salt
- A few drops of green food coloring (optional, for a vibrant color)
Instructions
- Prepare Pistachios: Finely chop the pistachios in a food processor until they form an almost paste-like consistency with some small chunks remaining for texture.
- Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar fully dissolves, being careful not to let the mixture boil. Remove from heat.
- Add Flavorings and Nuts: Stir the chopped pistachios, vanilla extract, almond extract (if using), and a pinch of salt into the warm cream mixture. Add a few drops of green food coloring if desired and mix well for color.
- Chill Mixture: Allow the mixture to cool to room temperature, then refrigerate it for at least 4 hours or overnight to thicken and chill thoroughly.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream attains a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container, cover, and freeze for a minimum of 2 hours or until firm enough to scoop.
- Serve: Scoop the pistachio ice cream into bowls or cones and garnish with extra chopped pistachios for a delightful crunchy finish.
Notes
- Finely chopping but not completely pureeing the pistachios allows for a pleasant texture in the ice cream.
- Avoid boiling the cream and milk mixture to maintain a smooth texture.
- Chilling the mixture overnight enhances flavor and improves texture.
- Green food coloring is optional and purely for aesthetic appeal.
- If you do not have an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes to break up ice crystals until firm.
- Use whole milk and heavy cream for the creamiest results; low-fat alternatives may affect texture and flavor.
