Ingredients:
1 cup (120g) shelled pistachios
2 cups (500ml) whole milk
1 cup (250ml) heavy cream
3/4 cup (150g) granulated sugar
5 large egg yolks
1/2 tsp almond extract (optional, for enhanced flavor)
A pinch of salt
Green food coloring (optional, for a more vibrant appearance)
Instructions:
Prepare the Pistachios:
Place the pistachios in a food processor and pulse until finely ground. Be careful not to over-process, as this can turn them into a paste.
Make the Pistachio Milk:
In a saucepan, combine the milk and ground pistachios. Heat the mixture over medium heat until it begins to steam (but don’t let it boil). Remove from heat, cover, and let it steep for 30 minutes to infuse the flavor.
Strain and Reheat:
Strain the pistachio milk through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible. Discard the solids and return the infused milk to the saucepan.
Prepare the Ice Cream Base:
In a mixing bowl, whisk the egg yolks and sugar until the mixture is pale and creamy. Gradually add the warm pistachio milk, whisking constantly to temper the eggs.
Cook the Custard:
Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.
Add Cream and Flavorings:
Remove from heat and stir in the heavy cream, almond extract (if using), and a pinch of salt. If desired, add a few drops of green food coloring.
Chill the Mixture:
Pour the custard into a bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions.
Freeze and Serve:
Once churned, transfer the ice cream to an airtight container and freeze for 2-3 hours to set. Serve scooped into bowls or cones, garnished with chopped pistachios.
Tips for the Best Pistachio Ice Cream
For an even more intense pistachio flavor, use pistachio paste or add a few drops of pure pistachio extract.
Opt for unsalted pistachios to maintain a balanced flavor.
Don’t skip the chilling step—it ensures a smooth texture when churning.
