Recipe: Pistachio Ice Cream 🍨
Description: Indulge in the creamy delight of homemade Pistachio Ice Cream. This recipe combines the richness of heavy cream with the nutty flavor of pistachios, creating a frozen dessert that’s perfect for any occasion, from summer gatherings to cozy winter nights by the fire.
Category: Frozen Desserts
Keywords: Dessert, Fruit, Nuts, Kid Friendly, Spring, Summer, Winter, Christmas, Weeknight, St. Patrick’s Day, < 4 Hours
Servings: 12
Calories: 480.9 per serving
Nutritional Information (per serving):
- Fat Content: 38.5g
- Saturated Fat Content: 18.1g
- Cholesterol Content: 300.8mg
- Sodium Content: 59.3mg
- Carbohydrate Content: 27.1g
- Fiber Content: 2.1g
- Sugar Content: 18.8g
- Protein Content: 9.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Unsalted shelled pistachios |
| 1 cup | Sugar |
| 2 cups | Milk |
| 3 cups | Heavy cream |
| 1/2 cup | Unsalted shelled pistachios (for garnish) |
| 1 tsp | Almond extract |
Instructions:
-
Prepare Pistachio Mixture:
- Begin by finely grinding 1 cup of pistachios and 1/2 cup of sugar in a food processor. Ensure the mixture remains grainy and doesn’t turn into butter.
-
Heat Milk and Cream:
- In a heavy large saucepan, bring the milk and heavy cream to a gentle boil.
-
Prepare Egg Mixture:
- In a mixing bowl, combine the egg yolks and the remaining 1/2 cup of sugar. Whisk until well blended.
-
Temper Eggs:
- Gradually whisk 1 cup of the hot milk mixture into the egg mixture. This helps to temper the eggs without scrambling them.
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Incorporate Egg Mixture:
- Gradually pour the tempered egg mixture into the saucepan with the hot cream, stirring continuously.
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Thicken Custard:
- Cook the mixture over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches a temperature of 170 degrees Fahrenheit on an instant-read thermometer. This should take approximately 6 minutes.
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Strain and Flavor:
- Remove the custard from heat and strain it into a large bowl to remove any lumps. Then, add the prepared pistachio mixture and almond extract, stirring until well combined.
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Chill:
- Cover the bowl with plastic wrap, ensuring it touches the surface of the custard to prevent the formation of a skin. Chill the mixture in the refrigerator for at least 2 hours, allowing the flavors to meld.
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Churn Ice Cream:
- Once chilled, transfer the custard into the bowl of an ice cream machine and churn according to the manufacturer’s instructions until it reaches a creamy consistency.
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Freeze:
- After churning, transfer the freshly made ice cream into an airtight container and freeze it until it’s firm and ready to serve.
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Serve:
- When ready to serve, garnish the pistachio ice cream with whipped cream and toasted pistachios for an extra crunch and visual appeal.
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Enjoy:
- Scoop out generous portions of this homemade Pistachio Ice Cream and savor every creamy, nutty bite. Whether it’s a hot summer day or a festive winter celebration, this delightful dessert is sure to please everyone’s palate.
Notes:
- For an extra flavor boost, consider adding a splash of rose water or a sprinkle of ground cardamom to the custard mixture.
- Experiment with different toppings such as chocolate shavings, chopped pistachios, or a drizzle of honey for added decadence.
- Store any leftover ice cream in the freezer, tightly sealed, for up to two weeks. Simply let it soften for a few minutes at room temperature before scooping and serving.
