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Homemade Pistachio Ice Cream

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This Homemade Pistachio Ice Cream is rich, creamy, and full of real pistachio flavor—made without an ice cream machine or condensed milk. A smooth, nutty frozen dessert that’s elegant enough for entertaining yet simple enough to make anytime!

Ingredients

  • For the Pistachio Paste:
    • 4 oz raw pistachios, shelled
    • 2 tablespoons cream
    • 1 teaspoon matcha powder (optional, for color)
  • For the Ice Cream Base:
    • 2 whole eggs
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1¼ cups cold whipping cream

Instructions

  1. Toast the Pistachios: Preheat oven to 300°F (150°C). Spread pistachios on a baking sheet and toast for 15 minutes. Let cool, then rub in a towel to remove skins.
  2. Make Pistachio Paste: Blend pistachios in a food processor until finely ground. Add cream and optional matcha powder. Blend until smooth and creamy.
  3. Whisk Eggs and Sugar: In a heatproof bowl, whisk eggs, sugar, and vanilla until light and fluffy. Set over simmering water (bain-marie) and whisk until thick and reaches 160–170°F. Stir in salt and pistachio paste.
  4. Whip the Cream: In a separate bowl, whip the cream to medium peaks.
  5. Combine: Gently fold whipped cream into pistachio base in batches, keeping the mixture light and airy.
  6. Freeze: Transfer mixture to a container. Smooth the top, cover, and freeze for at least 6 hours or overnight.
  7. Serve: Let soften for 5–10 minutes before scooping. Serve topped with chopped pistachios, fresh berries, or alongside cake.

Notes

  • Use raw, unsalted pistachios for best flavor.
  • Matcha adds natural green color but is optional.
  • Don’t skip toasting the nuts—it enhances flavor depth.
  • Let ice cream sit briefly at room temperature for perfect scooping.

Nutrition

Find it online: https://cookedbymaya.com/homemade-pistachio-ice-cream/