Homemade Pistachio Ice Cream

Homemade Pistachio Ice Cream

Ingredients:

For the Pistachio Paste:

• 1 cup (120g) shelled, unsalted pistachios
• 2 tbsp granulated sugar
• 2 tbsp water

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for enhanced nuttiness)
• A few drops of green food coloring (optional, for a classic pistachio hue)
• ½ cup (60g) chopped pistachios (optional, for mix-ins)

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Instructions:

Step 1: Make the Pistachio Paste

1. Blanch the pistachios: Bring a pot of water to a boil and add the pistachios. Boil for 1 minute, then drain and rinse under cold water. Peel the skins off the pistachios by rubbing them with a towel or your fingers.
2. In a food processor, blend the peeled pistachios with the sugar and water until a smooth paste forms. Set aside.

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Step 2: Prepare the Ice Cream Base

1. In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy.
3. Gradually ladle about ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them.
4. Slowly pour the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens slightly and coats the back of a spoon.
5. Remove from heat and stir in the pistachio paste, vanilla extract, almond extract (if using), and green food coloring (if desired). Use an immersion blender or whisk to ensure the pistachio paste is fully incorporated.
6. Strain the mixture through a fine sieve to remove any lumps and cool to room temperature. Refrigerate for at least 4 hours or overnight.

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Step 3: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

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Step 4: Add Chopped Pistachios (Optional)

1. During the last 5 minutes of churning, fold in the chopped pistachios for added texture.

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Step 5: Freeze and Serve

1. Transfer the ice cream to an airtight container and freeze for 4–6 hours until firm.
2. Scoop and serve, optionally garnished with crushed pistachios or a drizzle of honey.

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Why This Recipe Stands Out:

• Authentic Flavor: Real pistachio paste gives a rich, nutty taste that outshines artificial flavorings.
• Customizable Texture: Add chopped pistachios for crunch or leave it smooth for a creamy, luxurious finish.
• Homemade Elegance: The subtle sweetness and natural nuttiness make it a gourmet treat.

Enjoy this decadent pistachio ice cream—a perfect blend of creamy and nutty goodness! 🌰🍦