Pistachio Recipe
Make Pistachio Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pistachio Ice Cream Base
Pistachio Paste & Mix-ins
Finish & Serving
Method
Pistachio Paste & Prep
- 1
Toast pistachios
Preheat oven to 325°F (160°C). Spread 1 1/4 cups of shelled pistachios on a baking sheet and toast 6–8 minutes until fragrant and lightly golden. Let cool slightly.
- 2
Make pistachio paste
Place toasted pistachios in a food processor with 1 tablespoon powdered sugar and 1 tablespoon neutral oil. Process in 20–30 second bursts, scraping down sides, until a smooth, spreadable paste forms (about 2–4 minutes). Add 1/4 tsp salt and 1/4 tsp almond extract if using; process to combine. If paste is too thick, add up to 1 teaspoon additional oil or a teaspoon of warm milk to loosen. Taste and adjust sweetness with up to 1/2 tablespoon honey or sugar if desired.
- 3
Reserve chopped nuts
Finely chop the remaining 1/4 cup raw or toasted pistachios and set aside for fold-in texture later.
Custard Base
- 4
Warm dairy
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add 3 tablespoons granulated sugar and 1 teaspoon salt. Warm over medium heat until steam appears and small bubbles form at the edges (do not boil), about 5–7 minutes.
- 5
Temper egg yolks
Whisk 4 egg yolks in a medium bowl until smooth. Gradually ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper. Repeat with another 1/3 cup. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.
- 6
Cook custard
Cook over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture thickens and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). Do not boil or let it scramble.
- 7
Strain and cool
Pour the custard through a fine-mesh sieve into a clean bowl to remove any solids. Stir in 1 teaspoon vanilla extract. While still warm, whisk in the prepared pistachio paste until fully incorporated and the color is uniform. If the paste doesn't dissolve completely, use an immersion blender for 20–30 seconds to ensure smoothness. Cover the surface with plastic wrap (touching the custard) and chill in the refrigerator until completely cold, at least 4 hours or overnight.
Churning & Finish
- 8
Churn ice cream
Once the custard is thoroughly chilled, give it a stir and pour into your ice cream maker. Churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes).
- 9
Add pistachio bits
During the last 3–5 minutes of churning, add the reserved finely chopped pistachios so they are evenly distributed.
- 10
Harden
Transfer the churned ice cream to an airtight container, press a piece of parchment or plastic wrap directly onto the surface, and freeze for at least 4 hours to firm up.
- 11
Serve
Let the ice cream sit at room temperature 5–10 minutes to soften slightly before scooping. Serve in bowls or cones and optionally garnish with a few whole or halved pistachios.