Pistachio Ice Cream Recipe
This is a simple pistachio ice cream recipe that tastes as good as it looks. A subtle taste of pistachios with just a pinch of salt to bring out the taste of the nuts.
If you can get hold of fresh pistachios then you’ll be happy with your final ice cream. Like most ingredients, when they’re picked straight from the tree they are better. Pistachios from the supermarket or health store also make really good ice cream.
When you make this ice cream use a good quality salt, not table salt. Use kosher or fleur de sel if you have it because their flavour is not so harsh.
If you love pistachios and a bit of a challenge when it comes to desserts, try this pistachio mousse dome recipe which looks stunning.
Ingredients
- 1 cup unsalted pistachios
- 1 1/2 cups thickened cream
- 1 1/2 cups full cream milk
- 3/4 cups sugar
- 4 egg yolks
- 1 pinch kosher salt
Instructions
- Blitz pistachios and 1/2 cup sugar in processor until very finely ground.
- Add cream, milk and pistachio mixture to a large saucepan and heat until simmering.
- Whisk egg yolks, salt and leftover sugar in a bowl.
- Slowly add 1 cup of hot milk mixture to the yolks, all the while whisking as fast as possible.
- Pour the custard back into the saucepan and continue cooking over low heat until it thickens and coats the back of a spoon. This usually takes a few minutes and it's important you don't let it boil as you'll cook the eggs.
- Strain custard base to remove any pistachio bits.
- Add custard to an airtight container and chill for about two hours.
- Churn in ice cream maker as per manufacturer's instructions.
- Transfer to container and freeze for another two hours until hardened.
Great recipe, I just made it and OMG gorgeous. I have to admit I did leave all the pistachio mix in the ice cream and it is nutty heaven. Thank you.
Glad to hear you enjoyed Kim 🙂