Homemade Pistachio Ice Cream
It is hard to find really good pistachio ice cream. Since it is one of my favorites, I searched for the perfect recipe to satisfy my craving for this delicious ice cream. Having it homemade, makes it even better.
Ice cream only takes a few ingredients. But make sure they are high quality because it will make a difference in the taste. Eggs, milk, sugar, cream and pistachios are the main ingredients.
Finely grind pistachios and sugar in a food processor~~making sure you don’t turn it into nut butter. Add the nut/sugar mixture to the milk and heat. The recipe says to bring to a boil….I heated it until it was steaming with just wee little boil bubbles. Remove from the heat. Add the almond extract.
Whisk eggs and remaining sugar. Here is where I altered the recipe~~I added whole eggs, not just the yolks (according to the comments whole eggs make the consistency creamier after freezing).
This is the important part. You need to mix the eggs in with the hot milk mixture, however, you do not want to “cook” the eggs. I slowly added a little of the hot milk mixture while whisking the eggs. I continued to add more milk, making sure I didn’t create cooked scrambled eggs.
Strain the mixture into a large bowl.
Chill until cold (about 2 hours) I did this by placing the bowl with the custard mixture inside a larger bowl filled with ice and then placed both bowls in the refrigerator.
Remove the custard from the refrigerator and add heavy cream and chopped pistachios.
Process mixture into an ice cream maker according to manufacturer's instructions.
You will not be disappointed in this recipe. For another homemade recipe (Rum Raisin), check out my blog post here.
Homemade Pistachio Ice Cream
Recipe details
- 8 servings
- Prep time: 20 Minutes Cook time: 2 1/2 Hours Total time: 10 hr 50 min
Comments
Share your thoughts, or ask a question!
Why strain the mixture?
I don't have an ice cream maker, how else can you process mixture or can you just pour custard into container and let it freeze?