Craving a dessert that truly tastes like pistachios? Pistachio Ice Cream is a Creamy Nutty Dessert made with real, raw pistachios for authentic flavor and a natural green hue. This homemade treat skips artificial colors and extracts, delivering a smooth, rich custard base that’s perfect for summer or any occasion. With a few simple techniques, Pistachio Ice Cream is easy to make and sure to impress. Let’s churn this delightful dessert!
Ingredients for Pistachio Ice Cream
Here’s what you’ll need for Pistachio Ice Cream (serves 6–8):
For the Pistachio Base:
- 1 cup (150g) raw, shelled, unsalted pistachios
- 2 cups (480ml) whole milk
- ¼ tsp matcha powder (for color, optional)
For the Custard:
- 1 cup (240ml) heavy cream
- ¾ cup (150g) granulated sugar
- 4 large egg yolks, room temperature
- 1 tsp (5ml) vanilla extract
- Pinch of salt
Equipment
- Medium saucepan
- Fine mesh strainer
- Blender or food processor
- Mixing bowls
- Whisk
- Ice cream maker
- Freezer-safe container
- Parchment paper
Ingredient Tips
- Pistachios: Raw, unsalted pistachios ensure a clean flavor for Creamy Nutty Dessert; avoid roasted or salted.
- Matcha: Use sparingly to enhance color without overpowering the pistachio taste.
- Egg Yolks: Room temperature yolks blend smoothly for a silky custard.
- Cream: Heavy cream adds richness; half-and-half can work for a lighter texture.
- Milk: Whole milk is best for creaminess; 2% may reduce richness.
Directions for Pistachio Ice Cream
Let’s make this Pistachio Ice Cream—a delicious Creamy Nutty Dessert!
Prepare Pistachio Base
I blanch 1 cup raw pistachios in boiling water for 1 minute, drain, and rub off the skins with a towel for a brighter color. I blend the pistachios with 2 cups whole milk and ¼ tsp matcha powder until smooth, creating a vibrant base for Creamy Nutty Dessert.
Make the Custard
In a saucepan, I heat 1 cup heavy cream, ¾ cup sugar, and a pinch of salt over medium-low until warm but not boiling. In a bowl, I whisk 4 egg yolks, then slowly add a ladle of the warm cream mixture, whisking to temper. I return the yolk mixture to the saucepan, stirring constantly until it thickens (coats a spoon, about 170°F), avoiding boiling.
Combine and Strain
I stir the pistachio-milk blend and 1 tsp vanilla into the custard, then pass it through a fine mesh strainer to remove grit, ensuring a smooth base for Pistachio Ice Cream.
Chill the Base
I cover and refrigerate the mixture for at least 4 hours, preferably overnight, to deepen flavors and chill thoroughly.
Churn and Freeze
I churn the chilled base in an ice cream maker for 20–25 minutes until it resembles soft-serve. I transfer it to a freezer-safe container, cover with parchment paper to prevent ice crystals, and freeze for 4–6 hours until firm.
Serve
I let Pistachio Ice Cream soften for 5–10 minutes before scooping and serve.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Chill/Freeze Time: 4 hours
- Total Time: 4 hours 45 minutes–10 hours 45 minutes
- Servings: 6–8 (½ cup per serving)
- Calories: ~300 kcal per serving
- Macros per Serving: 25g carbs, 6g protein, 20g fat, 1g fiber
Variations
- Nut Crunch: Fold in ¼ cup chopped pistachios after churning for a Creamy Nutty Dessert with texture.
- Chocolate Swirl: Swirl in ¼ cup melted dark chocolate before freezing.
- Dairy-Free: Use coconut milk and cream, inspired by Layla Cooks’ Vegan Breakfast Cookies.
- Fruit Pairing: Add a raspberry swirl for a fruity contrast.
- Spiced Twist: Add a pinch of cardamom to the custard for warmth.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a refreshing contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a sweet treat.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a summer meal.
Storage
I store Pistachio Ice Cream in a freezer-safe container with parchment pressed onto the surface for up to 1 week to prevent ice crystals. I let it soften on the counter for 5–10 minutes before scooping. For longer storage, I freeze for up to 1 month, though flavor and texture are best within a week.
Serving Tips
- Presentation: Serve Pistachio Ice Cream in chilled bowls with crushed pistachios for a stunning Creamy Nutty Dessert.
- Garnish: Top with chopped pistachios, whipped cream, or fresh berries.
- Pairing: Enjoy with coffee or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: ½ cup for dessert; double for a indulgent treat.
- Occasions: Perfect for summer parties, birthdays, or cozy evenings.
FAQs
Can I use roasted pistachios?
Raw pistachios are best for authentic Pistachio Ice Cream flavor; roasted alters the taste.
Do I need matcha for color?
No, but a pinch enhances the green hue for Creamy Nutty Dessert without overpowering.
Can I make it without an ice cream maker?
Yes, freeze in a shallow dish, stirring every 30 minutes for Pistachio Ice Cream.
How do I avoid grainy texture?
Strain the custard thoroughly for smooth Pistachio Ice Cream.
Can I make it dairy-free?
Use coconut milk and cream for a creamy Pistachio Ice Cream alternative.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pistachio Ice Cream is a rich, authentic treat that showcases real pistachio flavor in a silky custard base. Perfect for any occasion, this Creamy Nutty Dessert is a must-make. Churn Pistachio Ice Cream, share with loved ones, and enjoy the nutty, creamy delight!
Pistachio Ice Cream
Ingredients
- FOR THE PISTACHIO BASE
- 1 cup raw shelled, unsalted pistachios
- 1 cup whole milk
- 1/8 teaspoon matcha powder
- FOR THE CUSTARD BASE
- 1 cup whole milk
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
Instructions
- BLANCH AND PEEL THE PISTACHIOS: Bring a small pot of water to a boil and add the pistachios. Boil for 1 minute, then drain. Rub the pistachios between your fingers or in a clean towel to remove the skins. Set aside.
- BLEND PISTACHIOS WITH MILK AND MATCHA: In a blender, combine the peeled pistachios, 1 cup of whole milk, and the matcha powder. Blend until the mixture is smooth and creamy with a soft green color.
- WARM THE REMAINING MILK, CREAM, AND SUGAR: In a medium saucepan over medium heat, stir together the remaining 1 cup of milk, the heavy cream, and sugar. Heat gently until the sugar dissolves completely. Do not allow the mixture to boil.
- TEMPER THE EGG YOLKS: In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in a ladleful of the hot milk mixture to temper the eggs. Slowly pour the tempered yolks back into the saucepan while whisking constantly. Continue to cook over medium-low heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon.
- COMBINE AND STRAIN: Remove the saucepan from the heat and stir in the pistachio-matcha mixture and vanilla extract. Mix well, then strain the mixture through a fine mesh sieve into a clean bowl to remove any solids. Cover and refrigerate for at least 4 hours or overnight until fully chilled.
- CHURN THE MIXTURE: Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions until thick and creamy, about 20 to 25 minutes. If using a no-churn method, pour into a shallow dish and freeze, stirring every 30 minutes for 3 hours to break up ice crystals.
- FREEZE UNTIL FIRM: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly on the surface and freeze for 2 to 4 hours until the texture is firm and scoopable.
Notes
- Use only raw, unsalted pistachios for best flavor.
- The matcha should be high quality and used sparingly to avoid altering the flavor.
- The ice cream will keep in the freezer for up to 1 week.
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