Description
This homemade Pistachio Ice Cream recipe offers a rich and creamy dessert bursting with the natural flavor and crunch of pistachios. Made with simple ingredients like heavy cream, whole milk, and real chopped pistachios, it’s lightly sweetened and enhanced with vanilla and optional almond extract. This vibrant green ice cream is perfect for a refreshing treat and easy to prepare with an ice cream maker.
Ingredients
Scale
Pistachio 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 vibrant color)
Instructions
- Chop the Pistachios: Finely chop the pistachios in a food processor until they are almost a paste but still retain some small chunks for texture. This ensures a creamy base with pleasant nutty bits throughout.
- Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring gently until the sugar is fully dissolved. Avoid boiling the mixture to prevent curdling. Once dissolved, remove from heat.
- Add Flavorings and Pistachios: Stir the chopped pistachios, vanilla extract, almond extract (if using), salt, and optional green food coloring into the warm cream mixture. Mix well to evenly distribute the flavors and color.
- Cool and Refrigerate: Let the mixture cool to room temperature, then cover and place it in the refrigerator for at least 4 hours or overnight. Chilling helps the flavors meld and prepares the mixture for churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This process aerates the ice cream and creates a smooth texture.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container, cover it tightly, and freeze for at least 2 hours to firm up the texture.
- Serve: Scoop the firm ice cream into bowls or cones and garnish with extra chopped pistachios for added crunch and visual appeal.
Notes
- For a more intense pistachio flavor, toast the shelled pistachios lightly before chopping.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to prevent large ice crystals.
- Omitting the green food coloring will yield a natural beige pistachio color.
- Almond extract is optional but enhances the nutty flavor profile.
- Use full-fat dairy for the creamiest texture.
