Go Back
Delicious homemade pistachio ice cream topped with Whitakers chocolate drizzle.

Pistachio Ice Cream with Whitakers Chocolate Drizzle

Indulge in a creamy Pistachio Ice Cream enhanced with a luxurious Whitakers Chocolate Drizzle, perfect for any dessert occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 300 ml whole milk Consider using almond milk for a dairy-free option.
  • 300 ml double cream Heavy cream works as a substitute if unavailable.
  • 100 g caster sugar Granulated sugar can be used as a substitute.
  • 4 pieces egg yolks Approx. 80g total; use corn starch for a vegan option.
  • 100 g unsalted pistachios, shelled Roasted pistachios can enhance flavor.
  • 50 g pistachio paste Blend 50g pistachios with 5g neutral oil for homemade.
  • ½ tsp vanilla extract Organic vanilla extract is preferred.
  • Pinch fine sea salt To balance sweetness.
Chocolate Drizzle
  • 50 g Whitakers Milk Chocolate Melted for drizzling; any dark chocolate can be a delightful alternative.

Method
 

Preparation
  1. Preheat oven to 160 °C fan (180 °C / 350 °F).
  2. Spread 100g pistachios on a tray and toast for 8–10 minutes until fragrant.
  3. Cool the nuts, then blitz them to a fine meal; reserve a tablespoon of coarser bits for garnish.
Cooking the Base
  1. In a saucepan, combine milk, cream, ground pistachios, and salt.
  2. Gently heat to just below simmer, then remove from heat, cover, and steep for 30 minutes.
  3. Strain through a fine sieve, pressing to extract the liquid.
  4. Whisk egg yolks and caster sugar together until pale and thick.
  5. Slowly pour the warm infused cream into the egg yolks while whisking constantly to temper.
  6. Return the mixture to the pan and cook over low heat, stirring until it coats the back of a spoon (about 80 °C).
  7. Remove from heat and stir in the pistachio paste and vanilla extract until fully incorporated.
Chilling and Freezing
  1. Chill the custard in the fridge for at least 2 hours or overnight until cold.
  2. Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions (around 30 minutes) until it reaches a soft-serve consistency.
  3. Transfer to a freezer container, swirl in the reserved coarser pistachio bits, and freeze for at least 4 hours until firm.
Serving
  1. Scoop into bowls or cones and drizzle with melted Whitakers Milk Chocolate, sprinkling extra chopped pistachios on top.

Notes

For the best flavor, take your time steeping the pistachios. Make sure fresh ingredients are used for optimal taste. Experiment with different chocolate varieties for the drizzle.