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


1Finely 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.
2Cook 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.
3Stir whipping cream and chopped nuts into custard. Process mixture in ice cram maker according to manufacturer's instructions.
4Note: if you like a little salty with your sweet- add a few salted pistachios.

About Pistachio Ice Cream

Course/Dish: Ice Cream & Ices
Other Tags: Quick & Easy, For Kids, Healthy