This Pistachio Ice Cream is easy, tasty and very tasty. It is a nutty ice cream that contains pistachio nuts in every bite. It is usually light green in color. This tasty ice cream is popular in Arab areas. If you like nutty ice creams, then this recipe is for you!
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Pistachio Ice Cream Recipe
Pistachio ice cream or pistachio nut ice cream is an ice cream flavor made with pistachio nuts or flavoring. It is often distinctively green in color. Pistachio is also a flavor of sorbet and gelato. But this is an ice cream recipe. It is a creamy ice cream, richly supplied with pistachio nuts. Moreover, this ice cream is also a part of Spumoni Ice Cream.
So, what makes this pistachio ice cream special? Both the ingredients and taste decides that. The ingredients aren’t so hard to get. And about the taste, it’s creamy, smooth and nutty. I just love this kind of ice creams. Definitely on of my favorites.
Making this ice cream is easy. With Tasty Ice Cream‘s recipe, make this wonderful delight at home. The recipe is so simple. Making it should take only 30 minutes at maximum. So give it a try at home. Follow the recipe below to make it at home.
If you liked this recipe of ours, then also try our Kulfa Ice Cream Recipe, Butter Pecan Ice Cream Recipe, and Malai Kulfi Recipe.
Pistachio Ice Cream Recipe
Pistachio Ice Cream, a popular ice cream in Arab areas that contains pistachio nuts in every bite. It is a nutty ice cream with a smooth texture. The recipe following this ice cream is a bit hard. But just follow the steps below and you should be good to go.
8
servings30
minutes3-4
hours320
kcalIngredients
3/4 cup shelled pistachios
1/2 cup sugar
1 1/2 cups whole milk
1 1/2 cups heavy cream
3 eggs + 2 yolks
¼ + 1/8 tsp almond extract
1/4 tsp vanilla extract or paste
Directions
In a large heavy bottom saucepan bring the milk, cream and ¼ c. sugar to a boil.
Meanwhile, in a food processor, grind ½ c. of the pistachios along with ¼ c. of the sugar until fine, taking care not to make a butter. Pour into the milk mixture, and allow it to continue heating to a boil, whisking every minute or so.
In a medium size mixing bowl, lightly beat the eggs and egg yolks. Temper the eggs by gradually pouring a cup or so of the hot milk/pistachio mixture in, whisking vigorously to prevent the eggs from scrambling. Gradually add the egg mixture in a slow, steady stream back into the saucepan. Cook over low heat, stirring occasionally with a rubber spatula, until it thickens and reaches 170 degrees on a thermometer, about 5 minutes.
Remove from the heat pour through a mesh sieve and into a large mixing bowl. Press hard to remove any remaining liquid from the sieve, you may want to take a few minutes to get everything you can out. Add the almond and vanilla extract, whisk to combine. Place over an ice bath and chill until cool. Then cover with plastic wrap, pressing it against the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, preferably overnight.
Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20 minutes if you're using a KitchenAid bowl). When the ice cream is firm, coarsely chop the remaining ¼ c. of pistachios and fold in. Place in a freezer-safe container and chill for 3-4 hours before serving.
