Pistachio Ice Cream
A delightful and luxurious treat that captures the essence of gourmet dessert with the nutty flavor of pistachios and a creamy texture.
Ingredients
Ice Cream Base
- 360 g heavy cream Use high-quality cream for richness.
- 360 g whole milk
- 5 yolks large eggs Provides richness and texture.
- 100 g brown sugar Can use light or dark sugar.
- 1/4 tsp fine sea salt Enhances flavors.
- 2 tsp pure vanilla extract Vanilla bean paste can be used for a richer flavor.
Pistachio Ingredients
- 225 g raw pistachios without the shell Essential for the nutty flavor.
- 180 g pistachio butter Adds creaminess and flavor.
Instructions
Preparation
- Preheat your oven to 350°F.
- Spread the shelled pistachios evenly on a baking pan and toast them in the oven for approximately 9-10 minutes.
- Remove toasted pistachios from the oven and let them cool slightly. Process in a blender or food processor until a smooth paste forms.
- In a large pot, whisk together the whole milk, heavy cream, brown sugar, sea salt, and egg yolks.
- Place the pot over medium-low heat and cook while continually stirring until it thickens slightly and reaches about 160°F.
- Strain the mixture into a bowl to remove any cooked egg pieces, then mix in the pistachio paste and vanilla extract until well combined.
- Allow the mixture to cool to room temperature, then cover and refrigerate overnight.
- Churn the mixture in your ice cream machine according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer churned ice cream to a freezer-safe container, spread evenly, cover tightly, and freeze for at least a few hours to set.
Serving Suggestions
- Serve the pistachio ice cream in bowls or cones, optionally garnished with chopped pistachios, chocolate sauce, fresh mint leaves, or whipped cream.
- Pair with warm brownies, fruit tarts, or incorporate into a sundae.
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Notes
High-quality pistachios matter for best flavor. Chill the bowl before churning for the best texture. Allow the mixture to cool completely before churning.