Description
Creamy pistachio ice cream recipe featuring two versions: classic churned custard and a quick no-churn alternative.
Ingredients
4 egg yolks
¾ cup granulated sugar
2 cups heavy cream
1 cup evaporated milk
½ tsp salt
2 tsp vanilla extract
1 tsp almond extract
1 cup shelled roasted pistachios (divided)
—
For no-churn:
1 can sweetened condensed milk
2 cups heavy cream
½ cup pistachio paste
½ tsp almond extract
Instructions
1. In a food processor, blend ½ cup pistachios with sugar.
2. Heat cream, evaporated milk, salt, and pistachio sugar mix until almost simmering.
3. Whisk egg yolks and temper with 1 cup hot mix. Add back to pot and stir until thick.
4. Strain, cool, then add extracts. Churn in ice cream maker. Add remaining pistachios. Freeze 3+ hrs.
5. —
6. No-churn method:
7. Mix condensed milk with pistachio paste and almond extract.
8. Whip cream to stiff peaks. Fold into pistachio base.
9. Pour into pan, top with pistachios if desired, freeze 6+ hrs.
Notes
Let sit 10 mins before scooping for best texture. Use plastic wrap to prevent freezer burn. Pistachio cream can be used as swirl or topping.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Churned and No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 145mg
Keywords: pistachio ice cream recipe, no churn, custard, best pistachio ice cream