Pistachio Ice Cream Recipe
Packed with amazing pistachio flavor, just the right level of sweetness and a creamy consistency, this easy homemade dessert is better than store-bought! Make this delicious pistachio ice cream either dairy free or with regular milk products!
Servings: 6 Servings
Calories: 364kcal
Equipment
Ingredients
- 1 ½ cup shelled unsalted pistachios
- 1 (15-oz) can full-fat coconut milk *
- 1 cup oat milk **
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 2 egg yolks
- 1 tsp gelatin optional
- ¼ to ½ tsp sea salt to taste
Instructions
- Place the bowl of your ice cream machine in your freezer for at least 24 hours before beginning the recipe. Or, follow the manufacturer's instructions prior to starting.
- Soak the pistachios in boiling hot water in a large bowl for at least 30 minutes, up to 1 hour.
- Drain the pistachios into a colander and rinse them well. Remove as many of the fibrous skins surrounding the nuts as you can. The more you remove, the smoother the ice cream will turn out.
- Separate two egg yolks into a bowl, reserving the egg whites for a different use later.
- Transfer the can of coconut milk, oat milk, pure maple syrup, vanilla extract, and almond extract to a medium-sized saucepan and heat over medium-high heat. Whisking occasionally, heat the milk mixture just until it becomes steamy but doesn’t come to a full boil.
- Pour about ⅓ cup to ½ cup of the hot milk mixture into the bowl with the egg yolks and whisk well to temper the eggs. Add another ½ cup of the milk mixture and mix again. Then, pour the tempered egg yolk mixture into the saucepan with the rest of the milk mixture and mix well. Use a digital thermometer to take the temperature of the mixture. If it isn’t 165 degrees F or higher, heat the mixture until it reaches 165. Stir in the gelatin (if adding) and the sea salt.
- Pour the milk base into a sealable container. Seal and refrigerate until completely chilled, at least 4 hours. I chill the ice cream base overnight to be sure it is plenty cold.
- Transfer the custard base and the peeled pistachios to a high-powered blender or a food processor. Blend for 1 to 2 minutes, or until the consistency is nice and creamy and the pieces of pistachio are fully blended.
- When you’re ready to make the ice cream, place the frozen bowl of your ice cream maker into the machine and pour in the ice cream mixture. Churn for 10-20 minutes, or until thick and the machine begins to slow down. You can either serve immediately for a soft serve consistency, or transfer to a freezer-safe container to freeze for 2 hours (or longer) for a classic ice cream consistency. Because this recipe contains a decent amount of fat, egg yolks, and gelatin, it doesn’t require much time to thaw and should be ready as soon as you are for scooping.
- Scoop into bowls and top with raw chopped pistachios and any other toppings, and enjoy!
Notes
*If you aren't dairy-free, use 1 2/3 cups of heavy cream or half & half.
**Or milk of choice. Regular cow's whole milk, cashew milk, or soy milk are good options.
Nutrition
Serving: 1Serving (of 6) | Calories: 364kcal | Carbohydrates: 36g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 151mg | Fiber: 2g | Sugar: 28g