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Ingredients
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Cinnamon Sugar Topping
Pistachio Ice Cream (base, yields about 1 quart / 4 servings)
Method
Cinnamon Sugar Topping
Make cinnamon sugar
In a small bowl combine 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon finely grated lemon zest and 1/8 teaspoon fine sea salt. Whisk until evenly blended. Transfer to an airtight container and set aside at room temperature. Use to dust the finished pistachio ice cream just before serving.
Pistachio Ice Cream (base)
Toast pistachios
Preheat the oven to 350°F (175°C). Spread 1 cup shelled unsalted pistachios on a baking sheet in a single layer. Toast 6–8 minutes until fragrant and lightly golden, stirring once halfway. Remove from oven and let cool slightly.
Blend pistachios and make paste
Place the toasted pistachios in a food processor or high-speed blender and pulse until finely ground. Continue processing while adding 2 tablespoons of the heavy cream to form a coarse pistachio paste. Scrape down sides as needed. The paste should be fairly smooth but still have some texture.
Warm milk and cream
In a medium saucepan combine 1 cup whole milk and the remaining heavy cream (about 1.5 cups total minus the 2 tbs used for the paste). Add 3/4 cup granulated sugar and 2 tablespoons light corn syrup. Heat over medium until steam appears and sugar is dissolved, stirring occasionally; do not boil.
Temper egg yolks
In a medium bowl whisk 4 egg yolks until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper. Repeat with a second 1/2 cup, whisking to combine.
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining warm milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the pan bottom, until the custard thickens slightly and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). Do not let it boil.
Combine with pistachio paste
Remove the custard from the heat. Stir in the pistachio paste until fully incorporated. Add 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt and, if using, 2 drops green food coloring. Taste and adjust salt or sweetness if needed.
Chill the base
Pour the custard through a fine-mesh sieve into a clean bowl to remove any solids. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator at least 4 hours or preferably overnight until completely cold (about 4–12 hours).
Churn and freeze
Once chilled, churn the pistachio custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). Transfer the churned ice cream to a loaf pan or airtight container, press a piece of parchment directly onto the surface, cover with lid or foil, and freeze at least 4 hours to firm up.
Serve with cinnamon sugar
Scoop the firm pistachio ice cream into bowls or cones. Lightly sprinkle the prepared cinnamon sugar over each serving just before presenting (about 1/2–1 teaspoon per scoop) so the sugar remains crisp and aromatic. Store leftover cinnamon sugar separately at room temperature and the ice cream in the freezer.