Homemade Pistachio Ice Cream Recipe
⭐ Ingredients:
- 2 cups (500ml) heavy cream
- 1 cup (250ml) whole milk
- ¾ cup (150g) granulated sugar
- 5 egg yolks
- ¾ cup (150g) pistachio paste (homemade or store-bought)
- 1 tsp vanilla extract
- Optional: a few drops of natural green coloring
👩🍳 Instructions:
1. Prepare the custard base
- In a saucepan, combine milk and cream. Heat over medium heat until just about to boil. Remove from heat.
- In a bowl, whisk together egg yolks and sugar until pale and thick.
- Slowly pour the warm milk-cream mixture into the egg yolks while whisking continuously (tempering).
- Return the mixture to the saucepan and cook on low heat, stirring constantly with a wooden spoon or spatula.
- Cook until it thickens slightly and coats the back of a spoon (75–80°C or 170–175°F). Do not boil.
2. Add pistachio paste
- Remove from heat and stir in the pistachio paste and vanilla extract until fully blended.
- For vibrant color, add a drop or two of natural green coloring (optional).
3. Chill the mixture
- Pour the mixture through a fine sieve into a clean bowl.
- Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Churn the ice cream
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
- Transfer to a container and freeze for 4–6 hours until firm.
No ice cream maker? Pour into a metal container, freeze, and stir every 30 minutes for 3–4 hours to break ice crystals.
📝 Tips:
- Garnish with chopped pistachios before serving for crunch.
- For commercial batches, pasteurize the base and use stabilizers for shelf life.
- You can also swirl in honey, white chocolate chips, or rose syrup for variations.