Pistachio Ice Cream

Recipe Rating:
 1 Rating
Serves: 1 or several...makes 4 quarts
Prep Time:
Cook Time:
Cooking Method: No-Cook or Other


1 1/2 c shelled pistachios
2 c milk
1 qt half and half
2 can(s) sweetened condensed milk
1 box pistachio pudding
1 box rock salt
10 lb ice

The Cook

Rebecca McCright Recipe
Well Seasoned
Kerrville, TX (pop. 22,347)
Member Since Jul 2010
Rebecca's notes for this recipe:
This is rich! If you prefer, you can omit a can of sweetened condensed milk or reduce the amount of half-and-half.
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Finely chop pistachios in a food processor. Combine 2 cups milk and chopped pistachios in a saucepan. Slowly bring to a boil, stirring frequently. Remove from heat. Allow to cool, then chill in fridge for 2 hours.
Remove nut and milk mixture to a mixing bowl. Combine half-and-half, sweetened condensed milk, and pudding. Stir well, trying not to allow lump of pudding to remain.
Pour mixture into the bucket of ice cream freezer. Fill bucket to fill line with milk. Insert dasher and put the lid on the bucket.
Place the bucket in ice "tub." Attach the motor and plug in. Alternately add ice and rock salt around the bucket. I recommend using crushed and a heavy hand with the salt. This will give the ice cream a creamier consistency. The ice cream is finished when the motor can no longer move the dasher in the bucket. Remove any leftover ice cream to a separate container to put in your freezer. Do not put ice cream bucket in freezer.


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