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Homemade Pistachio Ice Cream

Unlike store-bought, this creamy rich homemade ice cream is packed full of real pistachios!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
7 hrs 20 mins
Total Time
7 hrs 42 mins
Servings: 6 cups
Calories: 725 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Freeze: Transfer to a freezer-safe bowl or container, cover and add to the freezer to freeze for 4-5 hours.
  8. Serve and Enjoy!

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

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

% 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.