Pistachio Ice Cream – a delicious recipe with unsalted pistachios, sugar, milk, egg yolks, pistachios, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add ground pistachios and 1/4 cup of the sugar to a pan. Add milk and bring to boil. Add vanilla, stir and remove from heat.
2
Add the 5 egg yolks and remaining 1/2 cup sugar to a bowl, and mix well. Temper the egg yolks by taking a ladle's worth of hot milk from the pan and pouring into the bowl with the eggs, constantly stirring.
3
Add back to heat and cook for 7-10 minutes over medium-low heat, don't let it boil. Once done, strain into a bowl, pressing with a spoon to let the cream come through; then place in refrigerator to chill for 2 hours.
4
Remove from fridge, and mix in heavy cream and the 1/2 cup of whole pistachios.
5
Turn on ice cream maker, slowly pour mixture into ice cream maker and proceed as directed, churning for about 10-12 minutes .
6
Empty into freezer safe bowl and let chill for 2 hours (if you can wait!) Then serve.
710
kcal
Calories
48
g
Fat
48
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup unsalted pistachios, finely ground, 3/4 cup sugar, 2 cups whole milk, 5 egg yolks, and more.
Yes, Pistachio Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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