Description
Enjoy a creamy and nutty homemade pistachio ice cream made with rich heavy cream, whole milk, and crunchy pistachios. This delightful dessert is perfect for warm days and special occasions, offering a sweet treat thats both refreshing and indulgent.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup unsalted pistachios, shelled and roughly chopped
- 1/2 cup pistachio paste (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Place the shelled pistachios in a food processor. Pulse until finely ground for a smoother texture, or leave coarser for chunkier ice cream.
- If using pistachio paste, add it to the food processor with the chopped pistachios for richer flavor and color.
- Set the pistachios aside. For added flavor, toast them on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes until fragrant.
- In a large mixing bowl, combine heavy cream and whole milk, whisking until well blended.
- Add granulated sugar and whisk vigorously until completely dissolved.
- Stir in vanilla extract and salt. If using lemon juice, add it now to enhance the pistachio flavor.
- If using pistachio paste, fold it into the mixture for a vibrant green hue and intense flavor.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for best results.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- During the last few minutes of churning, add the chopped pistachios to ensure even distribution.
- If you dont have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir vigorously with a fork every 30 minutes for 3-4 hours until firm and creamy.
- Once at a soft-serve consistency, transfer the ice cream to an airtight container. Smooth the top and press parchment paper onto the surface to prevent ice crystals.
- Seal the container and freeze for at least 4 hours, or until firm enough to scoop.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
- Scoop into bowls or cones, garnishing with additional chopped pistachios or a drizzle of chocolate sauce if desired.
- Store any leftovers in an airtight container in the freezer for 2-3 weeks.
- To revive texture, let the ice cream sit at room temperature for a few minutes before scooping.
Notes
- For a more intense pistachio flavor, use both chopped pistachios and pistachio paste.
- Toasting the pistachios enhances their flavor but is optional.
- Adjust the amount of sugar based on your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes