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Pistachio Ice Cream
🍰 Desserts

Pistachio Ice Cream

🍰 Desserts

Sicilian-style pistachio ice cream, nut-paste green and intensely almond-sweet. A proper small-batch scoop that melts slowly and cleanly. Perfect over a warm brownie or alongside a slice of pie.

Prep 26 min Cook 4 min Serves 6 Medium

Ingredients

  • Heavy Cream1/4 cup
  • Salta pinch
  • Milk1 litre
  • Sugar1/2 cup
  • Vanilla Extract1 tsp
  • Egg Yolk1 cup, chopped
  • Pistachios1/2 cup, chopped

Instructions

  1. 1

    If using an ice cream maker, freeze the bowl a full day ahead and chill the custard base overnight.

  2. 2

    Stir the sugar with the milk until dissolved; the finished scoop should taste slightly too strong now.

  3. 3

    Add the pistachios to the cold mixture and churn-ready taste: it should taste slightly too strong.

  4. 4

    Freeze in a shallow tray, scraping and stirring vigorously every 30 minutes, three or four rounds, if churning by hand.

  5. 5

    Transfer to a container, press a sheet of parchment on the surface, and freeze four hours until scoopable.

Chef's tip

Room-temperature ingredients blend smoother — pull the dairy and eggs out of the fridge an hour ahead.

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Watch how it's made

Video: Pistachio Ice Cream Recipe · on YouTube