Pistachio Ice Cream: Creamy and Nutty

Ingredients

• 200 g (1.5 cups)raw shelled pistachios
• 15 ml (1 tbsp)neutral oil, such as grapeseed or avocado
• 2.5 ml (0.5 tsp)sea salt
• 480 ml (2 cups)double cream (36% milk fat)
• 240 ml (1 cup)whole milk
• 150 g (0.75 cup)granulated sugar
• 5large egg yolks
• 5 ml (1 tsp)vanilla bean paste

Instructions

1. 1

   Roast the pistachios

   Heat the oven to 160°C (325°F). Roast the 200 g pistachios for 8–10 minutes, until fragrant and golden, watching closely because they can burn quickly.

2. 2

   Infuse the dairy

   Immediately simmer half of the roasted pistachios with the milk and double cream in a medium saucepan.

3. 3

   Steep the mixture

   Take the pan off the heat and leave the mixture to steep for 30 minutes, until the liquid is pale green-gold.

4. 4

   Whisk yolks and sugar

   In a separate bowl, whisk the egg yolks and sugar until pale and thick.

5. 5

   Temper the yolks

   Gradually stream the warm pistachio-infused dairy into the yolk mixture, whisking constantly to help prevent the eggs from curdling.

6. 6

   Cook the custard

   Return the mixture to the saucepan and cook over a medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

7. 7

   Blend the pistachios

   In a high-speed blender, process the remaining roasted pistachios with the oil and sea salt until they form a smooth, very fine paste.

8. 8

   Mix in the paste

   Whisk the pistachio paste and vanilla bean paste into the warm custard.

9. 9

   Strain and chill

   Pass the mixture through a fine-mesh sieve and chill it in the fridge for at least 4 hours, preferably overnight. The base needs to be ice cold before churning.

10. 10

    Churn and freeze

    Churn the chilled base in an ice cream maker according to the manufacturer's instructions until it has a soft-serve consistency. Transfer it to a container and freeze until firm.

What is pistachio ice cream?

Pistachio ice cream is a frozen dairy dessert flavoured with pistachios. This Italian-inspired version uses a cooked egg-yolk custard for a rich texture and two treatments of roasted nuts for a rounded, noticeable pistachio flavour.

Steeping some of the nuts in the cream and milk infuses the base, while blending the rest into a paste gives it more body and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 483 calories, 9g protein, 29g carbs, 38g fat.

The pistachios, cream and oil contribute much of the fat, while the sugar and milk provide carbohydrates; the pistachios, egg yolks and dairy also contribute protein. Balance a scoop with fresh fruit, or serve it after a meal with a lighter main course.

Why roast the nuts?

Roasting: The brief oven roast brings out the pistachios' aroma before they go into the dairy or blender. Keep a close watch during the 8–10 minutes, since the nuts can burn quickly.

Divide the nuts: Half are steeped with the dairy and half are blended into the paste. Keeping these portions separate gives the base both an infused flavour and a concentrated nut component.

Getting a smooth custard

Temper gradually: Pour the warm infused dairy into the yolks in a slow stream while whisking continuously. Adding it gradually helps avoid curdling.

Cook gently: Stir the custard over medium-low heat and look for the stated cue: it should coat the back of a spoon. Keep stirring as it cooks.

Making the pistachio paste

Blend thoroughly: Process the remaining roasted nuts with the oil and salt until the paste is smooth and very fine. A high-speed blender is specified for this step.

Combine while warm: Whisk the paste into the warm custard along with the vanilla bean paste so they are incorporated before the base is strained.

Chilling and churning

Chill fully: The base needs at least 4 hours in the fridge, with an overnight chill preferred. This is a separate wait from the stated 45-minute preparation time.

Use the machine's guide: Churn according to the ice cream maker's instructions, stopping when the mixture reaches a soft-serve consistency. Freeze it afterwards until firm.

Serving ideas

Let the ice cream sit briefly after taking it from the freezer if it is too firm to scoop. Serve it on its own or alongside fruit or a simple biscuit.

For a simple finish, scatter a few chopped pistachios over each portion. Keep any toppings separate until serving so the ice cream can be stored as directed.

Recipe notes & tips

• Watch the pistachios closely throughout their 8–10 minutes in the oven.
• Whisk continuously while adding the warm dairy to the yolks.
• Keep stirring the custard as it cooks over medium-low heat.
• Blend the pistachios until the paste is as smooth as possible.
• Chill the base overnight when you have time.
• Follow your ice cream maker's own instructions for churning.

Variations

• Extra pistachio: Sprinkle chopped pistachios over the scoops just before serving.
• Vanilla-forward: Add a little more vanilla bean paste to the custard.
• Salt finish: Add a light pinch of sea salt to each portion at serving.
• Fruit pairing: Serve with fresh berries or sliced stone fruit.
• Biscuit pairing: Offer plain biscuits alongside the ice cream.

Common mistakes to avoid

• Burnt nuts: Keep a close eye on the pistachios as they roast for 8–10 minutes.
• Curdled yolks: Stream in the warm dairy gradually while whisking constantly.
• Scorched custard: Cook over medium-low heat and stir continuously.
• Grainy paste: Blend the remaining nuts with the oil until the paste is very smooth.
• Warm base in the churn: Chill for at least 4 hours, preferably overnight, before churning.
• Stopping too soon: Churn until the mixture reaches a soft-serve consistency, then freeze until firm.

How to store

Transfer the churned ice cream to a container and freeze until firm. Keep it covered in the freezer; the recipe does not specify a storage duration.

Frequently asked questions