Homemade Ice Cream Recipe

Warm dairy

Combine 2 cups whole milk and 1 cup heavy cream in a medium saucepan. Add 3 tablespoons granulated sugar and a pinch of fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but not boiling (just below simmer), about 5–7 minutes.

Temper yolks

In a medium bowl, whisk 4 egg yolks until smooth. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent scrambling. Continue adding hot liquid in 2–3 additions until the yolks are warmed.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). Do not boil.

Finish custard

Remove from heat and stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool for 10 minutes at room temperature, then cover and chill in the refrigerator until thoroughly cold, at least 3 hours or overnight.

Prepare mango puree

While the custard chills, peel and dice ripe mangoes and puree them in a blender or food processor until smooth. Measure 1 cup of puree. Add 1 teaspoon fresh lemon juice and 1 tablespoon powdered sugar if needed; taste and adjust for bright, balanced sweetness.

Combine puree with custard

When custard is fully chilled, stir 1 cup mango puree into the custard until fully combined. If the mixture seems thin, chilling will help it firm; if you prefer more intense mango flavor, you can fold in up to 1/2 cup extra puree (note: adding a lot of puree can increase iciness).

Churn

Pour the mango-custard mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

Harden

Transfer churned ice cream into a freezer-safe container, press a piece of parchment directly on the surface to minimize ice crystals, cover with a lid, and freeze at least 4 hours for firm scoopable texture.

Prepare pistachio paste

If using whole pistachios: pulse 3 oz unsalted roasted pistachios in a food processor with 1–2 tablespoons of the chilled custard (or 1 tsp neutral oil) until a fairly smooth, spreadable paste forms. Scrape down sides and continue processing until as smooth as possible—some small grittiness is normal. Optionally bloom paste flavor by gently warming 1–2 tablespoons of custard and stirring into the nuts before processing.

Blend paste into custard

Stir 2 tablespoons pistachio paste (or 2 tablespoons purchased paste) into the chilled custard. Add 1 teaspoon almond extract if using and a few drops of green food coloring for the classic look. Taste and add 1–2 teaspoons sugar if you prefer sweeter ice cream; adjust with up to 1/2 teaspoon salt if needed to brighten flavor.

Churn

Pour the pistachio-custard mixture into the ice cream maker and churn per manufacturer's instructions until thickened, about 20–30 minutes.

Finish with nuts and freeze

During the last 2–3 minutes of churning, add 2 tablespoons chopped pistachios if you want texture. Transfer to a freezer-safe container, press parchment on the surface, cover, and freeze at least 4 hours to firm up.

Remove the ice cream from the freezer about 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and garnish mango ice cream optionally with small mango pieces, or pistachio ice cream with chopped pistachios.