Pistachio Ice Cream

A rich and creamy homemade pistachio ice cream that combines luscious flavors of pistachios with the smoothness of cream, perfect for reminiscing about carefree summer days.

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Prep Time 30

Cook Time 10

Total Time 4

Servings: 8 servings

Course: Dessert, Ice Cream

Cuisine: American

Calories: 195

Ingredients Method Notes

Ingredients

Base Ingredients

2 cups Heavy Cream Creates a rich, creamy base; for a lighter version, use half-and-half.
1 cup Whole Milk Adds creaminess; evaporated milk can be used as an alternative.
3/4 cup Granulated Sugar Sweetens the mixture; brown sugar provides a caramel touch if desired.
1 cup Shelled Pistachios Provides nutty flavor and crunch; feel free to substitute with almonds for a different spin.
1 teaspoon Vanilla Extract Adds depth of flavor; consider using almond extract for a unique twist.
1/2 teaspoon Salt Balances sweetness; sea salt creates a gourmet touch.

Optional Garnish

to taste Crushed pistachios Enhances presentation; choose any nut topping for variation.

Method

Preparation

In a saucepan, combine 1 cup of the heavy cream and the sugar, heating gently to dissolve the sugar.
Remove from heat and stir in the remaining heavy cream, whole milk, pistachios, vanilla extract, and salt.
Blend the mixture using an immersion blender until smooth.
Chill the mixture in the refrigerator for at least 4 hours or overnight.

Churning

Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions.
Transfer to an airtight container and freeze until firm.

Serving

Serve with additional crushed pistachios if desired.

Notes

Not chilling the mixture long enough may lead to poor texture. Always use fresh pistachios for the best flavor. Reserve some crushed pistachios to mix in during the last minutes of churning for added texture.