Pistachio Ice Cream Recipe: Creamy, Nutty, and 100% Vegetarian

Homemade pistachio ice cream recipe is a delightful treat that combines the creamy richness of traditional ice cream with the earthy, nutty flavor of pistachios. Perfect for summer days or as an elegant dessert, this recipe is 100% vegetarian and skips any artificial flavorings, relying instead on the natural goodness of pistachios.

Recipe Overview

• Cuisine: International
• Course: Dessert
• Servings: 6
• Calories: ~250 per serving
• Prep Time: 20 minutes
• Active Time: 15 minutes
• Resting/Chilling Time: 6 hours
• Total Time: 6 hours 35 minutes

Equipment Needed

• Blender or food processor
• Medium saucepan
• Whisk
• Fine mesh sieve
• Ice cream maker (optional)
• Airtight container

Ingredients

• 1 cup unsalted pistachios (shelled)
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ¼ cup honey (optional for added sweetness)
• 4 large egg yolks
• 1 tsp pure vanilla extract
• Pinch of salt
• A few drops of natural green food coloring (optional, for color enhancement)

Nutritional Information (Per Serving)

• Calories: 250
• Protein: 6g
• Fat: 18g
  • Saturated Fat: 9g
• Carbohydrates: 20g
  • Sugars: 16g
• Fiber: 1g
• Sodium: 40mg

Step-by-Step Instructions

Step 1: Prep the Pistachios

1. Begin by blanching the pistachios to remove their skins for a smoother texture. Boil water in a small pot, add pistachios, and let them sit for 2 minutes.
2. Drain the pistachios and rub them gently with a clean towel to remove the skins. This step is optional but recommended for a vibrant green color and smoother consistency.
3. Transfer the pistachios to a blender or food processor. Blend until finely ground but not turning into paste. Set aside.

Step 2: Make the Pistachio Base

1. In a medium saucepan, combine the milk and heavy cream. Heat over medium-low, stirring occasionally, until the mixture is warm but not boiling.
2. Stir in the ground pistachios, sugar, and honey (if using). Allow the mixture to heat gently for about 5 minutes. Do not let it boil.
3. Remove the saucepan from heat and let the pistachio mixture steep for 20 minutes to infuse flavors.

Step 3: Prepare the Custard

1. In a mixing bowl, whisk the egg yolks and a pinch of salt until pale and slightly thickened.
2. Slowly pour a small amount of the warm pistachio mixture into the egg yolks while whisking continuously. This step tempers the eggs to prevent scrambling.
3. Gradually add the tempered egg yolk mixture back into the saucepan with the remaining pistachio milk.
4. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 8-10 minutes. Be careful not to overheat.

Step 4: Strain and Chill

1. Pour the thickened mixture through a fine mesh sieve into a clean bowl to remove any solids and achieve a smooth texture.
2. Stir in the vanilla extract and a few drops of natural green food coloring if desired.
3. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

Step 5: Churn and Freeze

1. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes.
2. If you don’t have an ice cream maker, pour the mixture into an airtight container, freeze for 2 hours, then stir vigorously with a fork or whisk to break up ice crystals. Repeat this process every 30 minutes for about 4 hours.
3. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.

Serving Suggestions

• Scoop the pistachio ice cream into bowls or cones and garnish with chopped pistachios for extra crunch.
• Pair it with a drizzle of dark chocolate sauce or a sprinkle of sea salt for a gourmet touch.
• Serve alongside fresh fruits like berries or figs for a refreshing twist.

Tips for Perfect Pistachio Ice Cream

1. Choose Quality Pistachios: Opt for fresh, unsalted pistachios to ensure the best flavor.
2. Infusion Time: Allow the pistachio mixture to steep for a richer taste.
3. Natural Coloring: While optional, using a natural green food coloring enhances the visual appeal without affecting the flavor.
4. Storage: Store the ice cream in an airtight container in the freezer for up to 1 week to maintain freshness.

Conclusion

Making pistachio ice cream at home is a rewarding experience that yields a creamy, nutty dessert free of artificial flavors. Whether you’re serving it at a dinner party or indulging in a personal treat, this recipe is a guaranteed crowd-pleaser. Its simplicity and pure vegetarian ingredients make it accessible for anyone seeking a wholesome yet luxurious dessert option. Enjoy the essence of pistachios in every bite!