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Pistachio Ice Cream

A pistachio lovers dream!
Course: Dessert, Ice Cream
Servings: 8 people
Author: Tricia


For the simple syrup:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon corn syrup

For the pistachio paste:

  • 2 1/2 cups unsalted, shelled pistachios
  • 1 1/2 cups powdered sugar
  • 1/2 cup simple syrup
  • 1/8 teaspoon almond extract

For the ice cream:

  • 3/4 cups whole milk
  • 2/3 cups granulated sugar
  • a pinch of salt
  • 1 1/2 cup heavy cream, divided
  • 4 whole egg yolks
  • 1 cup pistachio paste, homemade or store bought


To prepare the simple syrup:

  • Combine the syrup ingredients in a small sauce pan. Cook and stir until it begins to boil. All sugar should be dissolved. Remove from the heat and cool.  Makes 1/2 cup syrup.

To prepare the pistachio paste:

  • Place the pistachios in hot, but not boiling water for about 10 minutes.  Drain and place the nuts on a clean tea towel.  Peel the purple skin off the nut.  Place the pistachios on a baking sheet and bake for about 20 minutes at 170 degrees.  You do not want to toast the nuts, just dry them out. Cool.

To prepare the ice cream:

  • Heat the milk, sugar, salt and 1/2 cup heavy cream in a medium saucepan until hot.  Do not boil.  In a small bowl whisk the egg yolks.  Whisk in 1/8 of a cup of the warm milk mixture into the egg yolks.  Whisk until well blended and then add the yolk mixture into the remaining warm milk mixture.  Stir constantly over medium heat until the mixture thickens.  Remove from the heat.
  • Place the remaining 1 cup of cream in a large bowl with 1 cup of the pistachio paste.  Set a strainer on the top of the bowl and pour the hot milk and egg mixture into the paste and cream.  Stir until all ingredients are blended.  Refrigerate overnight or at least 3-5 hours.
  • Churn the ice cream in the ice cream maker according to the manufacturer's instructions.  Store the ice cream in a freezer safe container.  Serve and enjoy!