Pistachio Ice Cream – a delicious recipe with pistachios, sugar, milk, almond, egg yolks, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely grind 1 cup pistachios and 1/4 cup sugar in processor.
2
Bring milk and ground pistachio mixture to boil in heavy large saucepan.
3
Remove from heat.
4
Mix in almond extract.
5
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl.
6
Gradually whisk in hot milk mixture.
7
Return custard to saucepan.
8
Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil).
9
Strain into large bowl.
10
Chill until cold, about 2 hours.
11
Stir 1 cup whipping cream and chopped pistachios into custard.
12
Process mixture in ice cream maker according to manufacturer's instructions.
13
Transfer to container and freeze.
14
(Ice cream can be prepared 3 days ahead.)
572
kcal
Calories
35
g
Fat
47
g
Carbs
18
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 shelled pistachios, 3/4 cup sugar, 2 cups milk (do not use low-fat or nonfat), 1/2 teaspoon almond extract, 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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