Description
A rich and creamy pistachio ice cream made from scratch with simple ingredients. This forgotten recipe delivers a smooth texture and intense pistachio flavor.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup shelled pistachios, finely ground
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions
- In a saucepan, heat cream, milk, sugar, and salt over medium heat until steaming.
- Whisk egg yolks in a bowl. Slowly pour hot cream mixture into yolks while whisking.
- Return mixture to saucepan and cook on low heat, stirring constantly, until thickened.
- Remove from heat and stir in ground pistachios and vanilla.
- Strain mixture through a fine-mesh sieve to remove pistachio bits (optional for smoother texture).
- Chill mixture in refrigerator for at least 4 hours.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze for 4 hours or until firm.
Notes
- For extra pistachio flavor, toast nuts before grinding.
- Use full-fat dairy for best texture.
- If mixture isn’t strained, expect a slightly grainy texture.
- Freeze in an airtight container to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 20g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg