Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Spread the shelled raw pistachios on a baking sheet and toast for 8-10 minutes, or until fragrant. Let them cool completely. Once cool, if any pistachios still have skins, you can rub them gently between your hands or in a clean kitchen towel to remove most of them. Reserve about 1/4 cup of the prettiest pistachios for later if you plan to use them as a garnish, and finely grind the remaining toasted pistachios in a food processor or blender until they form a coarse meal, resembling damp sand. Set aside.1.5 cups shelled raw pistachios, 1/4 cup finely ground pistachios
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until small bubbles form around the edges, but do not boil. Remove from heat.2 cups heavy cream, 1 cup whole milk
- In a separate medium bowl, whisk together the granulated sugar and egg yolks until they are well combined and pale yellow.3/4 cup granulated sugar, 5 large egg yolks
- Slowly and gradually ladle about half of the warm cream mixture into the egg yolk mixture while continuously whisking. This process, called tempering, prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (around 170-175°F or 77-79°C if using a thermometer). Do not let it boil, as this can cause the custard to curdle.
- Remove the saucepan from the heat. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture. Stir in the ground pistachio meal, vanilla extract, and salt.1 teaspoon vanilla extract, 1/4 teaspoon salt
- Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. The colder the base, the faster it will churn and the smoother the final ice cream will be.
- Once the custard is completely chilled, prepare your ice cream maker according to the manufacturer’s instructions. Pour the chilled pistachio custard base into the ice cream maker and churn until it reaches a soft-serve consistency, usually 20-30 minutes, depending on your machine.
- Transfer the churned ice cream to a freezer-safe container. If you reserved whole pistachios, you can gently fold them in at this stage for added texture. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover the container and freeze for at least 4 hours, or until firm enough to scoop.1.5 cups shelled raw pistachios
Notes
To store your Homemade Pistachio Ice Cream, ensure it is in an airtight container to prevent freezer burn and the absorption of any odors. Placing a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid helps minimize ice crystal formation. Properly stored, homemade pistachio ice cream can be kept in the freezer for up to 2-3 weeks for optimal texture and flavor. If it becomes too hard to scoop, simply let it sit at room temperature for a few minutes to soften slightly before serving.
