Pure pistachio flavor ribboned through rich, creamy ice cream. Easy Pistachio Ice Cream is rich, sweet and decadent.
Prep Time20 minutesmins
Cook Time20 minutesmins
Freeze4 hourshrs
Total Time4 hourshrs40 minutesmins
Course: Dessert
Cuisine: American
Keyword: pistachio ice cream
Servings: 12
Calories: 486kcal
Author: Kellie
Cost: $10
Equipment
ice cream maker
Ingredients
1cupunsalted shelled pistachios
1 1/2cupssugar
2 1/2cupswhole milk
4cupsheavy cream
5large egg yolks
1teaspoonalmond extract
1teaspoonvanilla extract
Instructions
Finely grind 1/2 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter.
Add the remaining pistachios and pulse 3-4 times to chop up the nuts.
Bring the milk and cream to a boil in a large saucepan and then remove from heat.
Combine the egg yolks and remaining sugar in a mixing bowl. Whisk the eggs and sugar together until it becomes pale yellow in color.
Slowly whisk 1 1/2 cups of the milk mixture into the eggs to temper the eggs. Gradually add the egg mixture to the hot cream in a saucepan whisking constantly to ensure the eggs do not scramble.
Cook over low heat, stirring frequently, until the custard thickens enough to coat the back of a spoon.
Remove from the heat and strain into a large bowl. Add the pistachio mixture, almond extract and vanilla extract, stirring to combine.
Cover with plastic wrap (be sure to press down against the surface so a skin doesn't form) and chill in the refrigerator for at least 3 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine.
Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.