Pistachio Ice Cream Recipe

Preparation

1. 1

   Prepare the Pistachios

   Start by toasting the pistachios in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and slightly golden. Let them cool, then chop them roughly.

2. 2

   Make the Base

   In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar is fully dissolved, stirring constantly. Do not let it boil.

3. 3

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks and a pinch of salt until they are pale and slightly thickened.

4. 4

   Temper the Egg Yolks

   Gradually pour about half of the warm milk mixture into the bowl with the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.

5. 5

   Combine and Thicken

   Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon (about 10-15 minutes).

6. 6

   Chill the Base

   Remove the saucepan from heat. Stir in the vanilla extract and the toasted, chopped pistachios. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight, until completely chilled.

7. 7

   Churn the Ice Cream

   Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

8. 8

   Freeze

   Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.

9. 9

   Serve

   Scoop the pistachio ice cream into bowls or cones and enjoy!