Pistachio Ice Cream

Pat Duran


This sweet and crunchy ice cream will tickle your palate and make you say Mmmmm. Why not give it a try for a great summer treat!

Recipe adapted from Saveur Magazine.


★★★★★ 2 votes

6 servings
10 Min
3 Hr


  • 1 c
    unsalted shelled pistachios
  • 3/4 c
    granulated sugar, divided
  • 2 c
  • 4 large
    egg yolks
  • 1/2 tsp
    almond extract
  • 1 c
    whipping cream
  • 3/4 c
    unsalted pistachios, toasted and chopped

How to Make Pistachio Ice Cream


  1. Finely grind pistachios and 1/4 cup of the sugar in a food processor.
    Bring milk and pistachio mixture to a boil in a heavy bottomed large saucepan;add almond extract.
    Combine egg yolk s and remaining sugar and whisk to blend . slowly add to the pistachio mixture.
  2. Cook over low heat until custard thickens and leaves a path on back of the spoon when finger is drawn across, stirring constantly, about 10 minutes. (DO NOT BOIL) ; strain into large bowl. Chill about 3 hours.
  3. Stir whipping cream and chopped nuts into custard. Process mixture in ice cram maker according to manufacturer's instructions.
  4. Note: if you like a little salty with your sweet- add a few salted pistachios.

Printable Recipe Card

About Pistachio Ice Cream

Course/Dish: Ice Cream & Ices

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