This incredibly creamy homemade pistachio ice cream uses store-bought pistachio paste, keeping the recipe simple and approachable. An ice cream maker gives the finished ice cream a rich, velvety texture.
Table of Contents
- Why you’ll love this recipe
- Ingredient notes
- How to make the pistachio ice cream
- Tips & tricks
- Equipment required
- How to store pistachio ice cream
- FAQ
- Variations
- Related recipes
- Recipe
Why you’ll love this recipe
Store-bought pistachio paste for ease – Using a quality pistachio paste saves time and delivers consistent, authentic flavor without a food processor.
Ice cream maker texture – Churning the base in an ice cream maker produces a dense, creamy, and velvety texture you can’t easily get otherwise.
Pronounced pistachio flavor – The paste and optional extract combine to give a clear, nutty pistachio character ideal for lovers of the flavor.
Rich, creamy base – Egg yolks, heavy cream, and evaporated milk create a luscious, silky custard base.
Superior to store-bought – Homemade lets you taste real pistachios and control the quality of ingredients for a fresher, more flavorful ice cream.
Ingredient notes
Pistachio Paste: Choose a high-quality store-bought paste for the best flavor. Homemade paste works well too if you prefer.
Egg Yolks: Only yolks are used to enrich the custard and give the ice cream a smooth, creamy mouthfeel.
Evaporated Milk: Evaporated milk adds extra milk solids and contributes to a creamier, more stable ice cream than regular milk.
Heavy Cream: The fat in heavy cream is essential for a soft, indulgent texture.
Pistachio or Almond Extract: Use pistachio extract if available for a concentrated nutty aroma; almond extract is an easy substitute and pairs well with pistachio paste.
How to make the pistachio ice cream
1. Whisk egg yolks and sugar: In a bowl, whisk the egg yolks with half the sugar until pale and slightly thickened, about 1–2 minutes.
2. Heat dairy, corn syrup, and sugar: In a saucepan, combine 2 cups of the heavy cream, evaporated milk, corn syrup, and the remaining sugar. Heat over medium, stirring, until the mixture reaches 180°F, then remove from heat.
3. Temper the eggs: Slowly add small amounts of the hot milk mixture to the yolks while whisking constantly. When combined, return the mixture to the saucepan and cook gently, stirring, until it reaches 170°F.
4. Add pistachio paste and remaining cream: Remove from heat and whisk in the pistachio paste, salt, and the remaining heavy cream until smooth.
5. Chill the custard: Strain the custard into a heatproof container, cover the surface with plastic wrap, and refrigerate until completely cold, several hours or overnight.
6. Churn: With the ice cream maker running, pour the chilled custard into the bowl and churn according to the manufacturer’s instructions. Add chopped pistachios during the final minute if desired.
7. Freeze to firm: Transfer the churned ice cream to a container, cover, and freeze for 6–8 hours to reach scoopable firmness.
Tips & tricks
Freeze the ice cream bowl: A fully frozen bowl is essential; an unfrozen bowl will prevent proper churning.
Temper eggs carefully: Adding hot liquid slowly to the yolks prevents curdling and ensures a silky custard.
Fully chill the base: Add cold custard to the frozen ice cream bowl. Pouring warm base into a frozen bowl will interfere with churning.
Pour into a running machine: Pour the chilled base into the ice cream maker while it’s running so it incorporates air and freezes evenly.
Freeze after churning: Freshly churned ice cream is soft; freezing for 6–8 hours firms it to a scoopable consistency.
Add extracts off heat: Add pistachio or almond extract after the custard has cooled to preserve delicate flavor notes.
Limit mix-ins: If adding mix-ins (chopped nuts, white chocolate, fruit), keep the total to about 1 cup so the ice cream remains easy to scoop.
Why corn syrup: Corn syrup helps stabilize texture, lowers freezing point slightly, and keeps the ice cream softer and easier to scoop. If you prefer, substitute an equal amount of honey.
Equipment required
Ice cream maker: Any home ice cream maker or a KitchenAid attachment will work; be sure the bowl is fully frozen before use.
Kitchen thermometer: Use a thermometer to check the custard reaches the correct temperatures for safety and texture.
How to store pistachio ice cream
Freezer: Store in a covered container in the freezer for up to 3–4 weeks. After that, the ice cream may begin to develop ice crystals and lose optimal texture.
FAQ
Pistachio ice cream has a nutty, slightly sweet flavor with a rich dairy base. It often reads as pistachio with almond-like notes depending on extracts used.
You can use whole milk as a substitute; the ice cream will be slightly less creamy but still delicious.
Yes. Pour the chilled custard into a cold loaf pan and freeze, stirring vigorously every 30 minutes for a few hours to incorporate air. The texture will be less airy and smooth than churned ice cream.
Yes. Pulse raw, unsalted pistachios with a bit of sugar in a food processor until a paste forms. Adjust oil or a neutral-flavored oil if needed to reach a smooth consistency.
Possibly, depending on your ice cream maker’s capacity. This recipe yields about 1.5 quarts; confirm your machine’s max before doubling.
You can substitute equal parts honey if you prefer not to use corn syrup.
Variations
White chocolate: Stir in white chocolate chips after churning for a sweet contrast to pistachio.
Rose water: For a Persian-inspired twist, add 2 teaspoons rose water to the chilled custard before churning.
Fruit: Raspberries pair especially well; fold them in gently after churning so they keep their texture.
Related recipes
Pistachio Cake with Honey Buttercream
Pistachio Cream Puffs
No Churn Strawberry Ice Cream
Lavender Earl Grey Ice Cream
Recipe
Get the Recipe: Easy Homemade Pistachio Ice Cream
Ingredients
- 6 large egg yolks
- 1/2 cup (50g) white sugar, divided
- 3 cups (700g) heavy cream, divided
- 1 1/2 cups (360g) evaporated milk
- 1/4 cup (85g) corn syrup
- 3/4 cup (135g) pistachio paste
- 1/4 tsp salt
- 1/2 tbsp vanilla
- 1 tsp pistachio or almond extract
- 1/3 cup (50g) shelled unsalted pistachios, chopped (optional)
Equipment
- Ice cream maker
- Kitchen thermometer
Instructions
- Whisk the egg yolks with half the sugar until smooth and slightly thickened, 1–2 minutes. Set aside.
- In a saucepan, combine 2 cups heavy cream, evaporated milk, corn syrup, and the remaining sugar. Heat, stirring, until it reaches 180°F, then remove from heat.
- Slowly ladle hot milk into the yolks while whisking to temper. Return the mixture to the saucepan and heat, stirring, until it reaches 170°F.
- Remove from heat. Stir in the salt, pistachio paste, and the remaining heavy cream. Strain into a heatproof container, cover, and chill in the refrigerator until fully cold (several hours or overnight).
- Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions. Add chopped pistachios in the final minute of churning if using.
- Transfer churned ice cream to a container, cover, and freeze for 6–8 hours to firm up before serving.
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