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Pistachio Ice Cream

Author Sarah, Flour & Spice Blog


For the pistachio paste

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

For the ice cream custard base

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


  1. Use a food processor (I used my magic bullet) to grind nuts to desired size.
  2. Add the 6T of cream just to combine.
  3. Heat the half and half and 1 cup of sugar in a saucepan over medium-low heat till it is hot, but not boiling.
  4. Use a clean large bowls whisk the egg yolks until pale yellow and thick, about 5 minutes.
  5. 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
  6. 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.
  7. Add the heavy cream into a large bowl then pour in the egg mixture and stir to combine.
  8. Add the almond extract (if using) then whisk in the pistachio paste until evenly dispersed and there are no clumps remaining.
  9. Cover the bowl and let chill for at least 6 hours in the refrigerator.
  10. 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.
  11. Scoop ice cream out into a freezer-safe container and freeze overnight.

Recipe Notes

Adapted from Table for Two