Pistachio Praline Magic Ice Cream
Creamy, nutty, and layered with golden pistachio praline, this homemade ice cream is pure magic in every bite. No artificial flavors—just real pistachios, buttery crunch, and luxurious texture. Perfect for summer scoops, elegant desserts, or straight-from-the-freezer indulgence!
Equipment
- Ice cream maker (optional but recommended)
- Heavy-bottom saucepan
- Whisk
- Fine mesh sieve
- Food processor or blender
- Baking sheet with parchment
- Mixing bowls
- Airtight freezer-safe container
Ingredients
- Pistachio Ice Cream Base
- 1 1/2 cups shelled unsalted pistachios
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 4 large egg yolks
- 1 tsp vanilla extract
- Pistachio Praline
- 1 cup pistachios chopped
- 3/4 cup granulated sugar
- 2 tbsp water
- Pinch of sea salt
Instructions
- Make the Pistachio Base: Blend pistachios with milk until smooth. In a saucepan, combine pistachio milk, heavy cream, half the sugar, and salt. Heat until just steaming.
- In a bowl, whisk egg yolks with remaining sugar. Slowly whisk in warm pistachio mixture to temper eggs. Return mixture to saucepan and cook over medium-low, stirring constantly, until thick enough to coat the back of a spoon.
- Strain through a fine mesh sieve into a bowl. Stir in vanilla extract. Chill in refrigerator for at least 4 hours or overnight.
- Make the Pistachio Praline: In a saucepan, combine sugar and water. Cook over medium heat until golden and bubbling. Stir in chopped pistachios and a pinch of sea salt. Quickly spread on parchment-lined baking sheet and let cool. Break into small pieces.
- Churn and Combine: Pour chilled custard into your ice cream maker and churn according to manufacturer’s instructions. In the last 1–2 minutes of churning, fold in praline pieces.
- Transfer to freezer-safe container and freeze for at least 4 hours before serving.
Notes
For a dairy-free version, use full-fat coconut milk instead of cream and milk.
Swap pistachios with hazelnuts or almonds for a flavor variation.
Add a hint of ground cardamom or orange zest to the base for an aromatic twist.
Store in freezer for up to 1 month; best texture within 1–2 weeks.
Let sit at room temperature for 5 minutes before scooping for the creamiest texture.