Homemade Pistachio Ice Cream
User Reviews
5.0
9 reviews
Excellent
Homemade Pistachio Ice Cream
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Unlike store-bought, this creamy rich homemade ice cream is packed full of real pistachios!
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Ingredients
Custard
- 1 1/2 cups whole milk
- 6 egg yolks
- 1 cup sugar 196 g
- 1 cup pistachios 4.5 oz, raw or roasted unsalted and shelled
Ice Cream
- 1 cup pistachios 4.5 oz, raw or roasted unsalted shelled and chopped
- 2 cups heavy whipping cream
- 1 teaspoon almond extract
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Instructions
- Prep Ice Bath: Add ice to a large bowl and then add a medium-sized bowl. Set aside. Put the bowl of the ice cream maker into the freezer to chill.
- Boil Pistachios: Add milk and 1 cup of raw unsalted pistachios to a 3 qt saucepan and heat over medium. Stir often to prevent scorching.
- Create Custard: While the milk is heating, take the medium-sized bowl from the ice bath prep and add the egg yolks and sugar. Whisk until well combined.When milk has reached 195 degrees F, remove from the heat and strain milk from boiled pistachios into a medium-sized bowl or large Pyrek. Set pistachios aside. Turn off the heat but keep the saucepan on the stovetop.Slowly add the milk to the eggs and sugar, whisking continuously to prevent scrmbling of the eggs. Return this mixture to the saucepan on the stovetop and heat to medium. Return the medium-sized bowl to the ice bath. Whisk continuously as custard thickens, approximately 8-9 minutes.
- Chill Custard: Pour custard into the medium-sized bowl in the ice bath. Cover with plastic wrap. To prevent the top of the custard from forming a skin, place plastic wrap directly on top of the custard. Place ice bathed custard in the fridge and cool for 2-3 hours or overnight.
- Prep Pistachios: Use a blender or knife to chop the boiled pistachios. Chop the rest of the pistachios and combine the raw and boiled and set aside.
- Create Ice Cream: Once the custard has cooled, while still in the ice bath, add the almond extract ad heavy whipping cream (a little at a time) and whisk until smooth. Add the chilled ice cream maker bowl to the ice cream maker with the churn and add custard to the bowl. Turn to churn and then add pistachios. Let churn for 20 minutes or until it has the consistency of soft serve.
- Freeze: Transfer to a freezer-safe bowl or container, cover and add to the freezer to freeze for 4-5 hours.
- Serve and Enjoy!
Equipments used:
Notes
- How to make without an ice cream maker
- Chop all 2 cups of raw pistachios.
- Add whipping cream to the bowl of a stand mixer.
- Beat until soft peaks form. Fold in 14 oz sweetened condensed milk and almond extract and then fold in the chopped pistachios.
- Pour into a 9X5X3 loaf pan. Cover with plastic wrap and freeze for at least 5 hrs.
- Custard Tips
- Whisk continuously and vigorously to prevent scrambling of the eggs. Slowly add the milk.
- Do not heat the milk too quickly to prevent scorching.
- If you get a couple of scrambled bits, that's ok. But if it's quite a bit, it's best to start over. You can strain the custard before chilling to remove a few scrambled bits.
Nutrition Information
Show Details
Calories
725kcal
(36%)
Carbohydrates
50g
(17%)
Protein
15g
(30%)
Fat
54g
(83%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
8g
Monounsaturated Fat
20g
Cholesterol
291mg
(97%)
Sodium
54mg
(2%)
Potassium
608mg
(17%)
Fiber
4g
(16%)
Sugar
42g
(84%)
Vitamin A
1695IU
(34%)
Vitamin C
3mg
(3%)
Calcium
194mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 54g | 83% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 291mg | 97% |
| Sodium | 54mg | 2% |
| Potassium | 608mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 1695IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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