Pistachio Ice Cream

Sandy Griffin


This is my close friend's favorite ice cream. We used to get Ben & Jerry's and feast together. This is my version.

I hope you all enjoy it! Please let me know.


★★★★★ 1 vote

5 Min
20 Min


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  • 1 box
    junket (vanilla 4 ounces)
  • 1 1/2 c
    heavy cream, cold
  • 1 1/2 c
    half and half, cold
  • 1/2 c
    corn syrup, light
  • 1/2 tsp
    almond extract
  • ·
    5 drops of green food coloring, optional
  • 1 c
    pistachio nuts, chopped or whole

How to Make Pistachio Ice Cream


  1. Whip heavy cream until fluffy add the Junket and the half and half slowly. Add the corn syrup, taste as you go you may want less corn syrup or none at all. Add the almond extract and food coloring.
  2. You have a choice here to use an ice cream freezer or just the freezer. If you use the freezer use a metal ice cube tray or any 9 x 9 pan. Preferrably lined with plastic wrap and freeze four hours. Put the cubes or scoops of cream into your blender or food processor and whip. At the end add the pistachios and stir up good. Put it back in the freezer and freeze overnight.
  3. For ice cream freezer: I use the kitchenaid but you can use any kind you have. Just pour the cream mixture from step one into the freezer bowl and let Stir for 15 to 20 minutes. Do NOT put the mixture on 2 or higher it will melt the cream not make it faster.
  4. Note you do not have to whip the cream for the freezer bowl but it does make it creamier and gives it more volume.
  5. If you have never used Junket you can find it next to the ice cream above the syrups usually if you cannot find it use vanilla pudding instead. Enjoy

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About Pistachio Ice Cream

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