Homemade Pistachio Ice Cream
This pistachio ice cream is one of those desserts that feels fancy but comes together so simply. No ice cream machine, no condensed milk, just a few real ingredients and a little care.
Ingredients
For Pistachio Paste
- 4 oz (120g) raw pistachios , shelled
- 2 tbsp (30g) cream
- 1 tsp matcha powder , optional, for color
For Ice Cream
- 2 whole eggs
- 1/2 cup (100g) sugar
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 1 ¼ cup (300g) whipping cream , cold
Instructions
Prepare the pistachio paste.
- Preheat the oven to 300°F(150°C). Transfer the raw pistachios to a parchment paper-lined baking sheet.
- Roast for 15 minutes. Let cool completely. Wrap the pistachios in a clean kitchen towel and rub them gently to loosen and remove most of their skins.
- Process pistachios in a food processor until a fine paste forms.
- Add 2 spoons of cream for smoothness and matcha powder if used. Set aside.
Prepare the ice cream.
- In a heatproof bowl, whisk whole eggs with sugar and vanilla until light.
- Place over a bain-marie (simmering water bath) and whisk constantly until the mixture becomes thick, pale, and warm to the touch, for about 5–7 minutes or until reaches 160–170°F (70–75°C).
- Add salt, mix to combine and remove from heat.
- Add the pistachio paste.
- Mix until well combined.
- In a separate bowl, whip the whipping cream to medium peaks.
- Gently fold the whipped cream into the cooled pistachio egg base.
- Pour into a container, smooth the top, cover, and freeze for at least 6 hours or overnight.
- Top with chopped toasted pistachios and enjoy!
Nutrition
Serving: 1 serving out of 6Calories: 227kcalCarbohydrates: 16gProtein: 7.4gFat: 15.54gCholesterol: 218mgSodium: 135mgPotassium: 275mgFiber: 2gSugar: 11.11gVitamin A: 354IUVitamin C: 1.2mgCalcium: 54mgIron: 1.67mg