Pistachio Ice Cream Recipe

Toast and grind

Preheat oven to 160°C (320°F). Spread 200 g shelled unsalted pistachios on a baking sheet and toast 6–8 minutes until fragrant and lightly colored. Let cool slightly. Transfer to a food processor and pulse with 50 g granulated sugar until very finely ground.

Form a smooth paste

With the processor running, add 2 tablespoons hot water and 1 tablespoon neutral oil through the feed tube. Continue processing 2–4 minutes, scraping sides as needed, until a smooth, spreadable paste forms. Add a pinch of salt and process briefly to incorporate. If the paste seems dry, add up to 1 additional teaspoon water or oil—use sparingly to avoid thinning.

Warm milk and cream

In a medium saucepan, combine 300 ml whole milk and 400 ml heavy cream. Warm over medium heat until just below simmering (small bubbles at edges), about 5–7 minutes. Remove from heat.

Whisk yolks and sugar

While milk warms, whisk 5 egg yolks with 120 g granulated sugar and 1 tablespoon inulin or light corn syrup (if using) in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.

Temper yolks

Slowly ladle about 150 ml of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper. Then pour tempered yolk mixture back into the saucepan with remaining milk/cream, whisking to combine.

Cook custard

Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens and coats the back of the spoon (temperature ~79–82°C / 175–180°F). Do not boil. This takes about 6–8 minutes.

Strain and cool

Immediately remove from heat and pour custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1/2 teaspoon fine sea salt and 1 teaspoon pure vanilla extract. Let cool 5 minutes at room temperature.

Incorporate pistachio paste

While the custard is still warm but not hot, whisk in the prepared pistachio paste until fully combined and color is uniform. If using food coloring, add 1–3 drops now and mix to reach desired color. Taste and adjust sweetness or salt if needed (add up to 1–2 tsp sugar or a pinch more salt).

Chill

Cover the surface with plastic wrap (pressing to contact to prevent skin) and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight. For faster chill, place bowl in an ice bath while stirring until cool, then refrigerate.

Churn

Prepare your ice cream maker according to manufacturer instructions (freezer bowl frozen, etc.). Pour the chilled pistachio custard into the ice cream machine and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Add chopped pistachios

In the last 2–3 minutes of churning, add 50 g chopped roasted pistachios so they distribute evenly.

Harden

Spoon churned ice cream into a freezer-safe container, smoothing the top. Press a layer of plastic wrap directly onto the surface to minimize ice crystals. Freeze for at least 4 hours (preferably overnight) to firm up.

Serve

Remove from freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and garnish with extra chopped pistachios. Store in the coldest part of the freezer and use within 2 weeks for best texture.