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    Home » Delicious Desserts » Pistachio Ice Cream

    Pistachio Ice Cream

    Apr 21, 2016 · Modified: Sep 30, 2017 · by Sarah Mir

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    It's been warm outside, that lovely sun on your skin warm. What better way to celebrate then with some of this luxuriously velvety pistachio ice cream? It has a subtle clean flavour that makes it easy to eat and a pretty tenderly green hue that makes it easy on the eyes. Pistachio Ice Cream

    The original recipe is from Table for Two and also incorporates dark chocolate. I omitted it from the recipe simply because I didn't have any on hand, but I can totally see how they would add to both the flavor and the texture of the icecream. Pistachios make me happy so I kept mine a little nubby, but you can grind them to your desired texture.
    Pistachio Ice Cream

    If pistachio is not your thing then how about some Milk Chocolate Ice cream? Or there is my super intense Rich Chocolate Ice cream or even the Salted Caramel Ice cream that I transformed into a chocolate covered treat!

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    Pistachio Ice Cream

    Author: Sarah Mir

    Ingredients

    For the pistachio paste

    • ¾ cup unsalted pistachios shelled
    • 6 tbsp. heavy cream

    For the ice cream custard base

    • 1½ cups half and half
    • 1 cup granulated sugar
    • 5 large egg yolks
    • 1½ cups heavy cream
    • ½ tsp. almond extract optional
    • ¾ cup dark chocolate finely chopped

    Instructions

    • Use a food processor (I used my magic bullet) to grind nuts to desired size.
    • Add the 6T of cream just to combine.
    • Heat the half and half and 1 cup of sugar in a saucepan over medium-low heat till it is hot, but not boiling.
    • Use a clean large bowls whisk the egg yolks until pale yellow and thick, about 5 minutes.
    • Temper the egg yolks by splashing in a very small amount of the warm half and half mixture while whisking constantly - this helps you to not 'scramble' the eggs
    • Gradually pour the tempered egg yolks into the saucepan with the half and half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.
    • Add the heavy cream into a large bowl then pour in the egg mixture and stir to combine.
    • Add the almond extract (if using) then whisk in the pistachio paste until evenly dispersed and there are no clumps remaining.
    • Cover the bowl and let chill for at least 6 hours in the refrigerator.
    • Once chilled, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer's instructions. Add in the dark chocolate and churn until evenly dispersed throughout the ice cream.
    • Scoop ice cream out into a freezer-safe container and freeze overnight.

    Notes

    Adapted from Table for Two
    « A Sauteed Garlic Chutney Recipe - PERFECT with all pulaos!
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    Reader Interactions

    Comments

    1. Rafia says

      April 21, 2016 at 12:22 pm

      This looks delicious! I need a food processor though! I don't think using my hand blender would be a wise move.

      Reply
      • [email protected] says

        April 27, 2016 at 2:11 pm

        chop chop chop! (literally!) hehe

        Reply
        • [email protected] says

          April 27, 2016 at 2:11 pm

          also do you not have a magic bullet? its my bestie!

          Reply
    2. Salma says

      April 21, 2016 at 5:17 pm

      ooh, I love pistachio gelato so I imagine that pistachio ice cream would be even more delicious!

      Reply
    3. Farah says

      April 22, 2016 at 7:34 am

      Yummm. Pistachios make me happy too 😀 I love pistachio ice cream. Want to try this one right away.

      Reply
      • [email protected] says

        April 22, 2016 at 8:15 am

        Thanks Farah!

        Reply
    4. Sandhya says

      April 23, 2016 at 12:11 am

      Sarah, I cannot stop drooling looking at this pistachio icecream!

      Reply
      • [email protected] says

        April 23, 2016 at 1:00 am

        oh my goodness - thank you so much Sandhya!

        Reply
    5. Starr @ The Misfit Baker says

      April 24, 2016 at 11:46 pm

      Your ice cream looks amazing and so pretty with the subtle green from the pistachios!

      Reply
      • [email protected] says

        April 27, 2016 at 2:07 pm

        Thank you so much Starr!

        Reply
    6. Asiya says

      April 25, 2016 at 8:17 pm

      This looks so good! I was just googling Pistachio Ice Cream. My husband loves it! For heavy cream did you use table cream or whipping cream?

      Reply
      • [email protected] says

        April 27, 2016 at 2:07 pm

        I used whipping cream, but I think it would work if I ground the pistachios with milk and then only had to buy the cream for the custard base. Hope you try it and like it, it's a lot mellower than some pista icecreams I have had but it has been such a hit!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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