· Dhiraj Gupta · Recipes  · 3 min read

Pistachio ice cream

Rich, creamy ice cream with pistachios galore

Rich, creamy ice cream with pistachios galore

Pistachio ice cream

Here’s a rich and creamy pistachio ice cream recipe that includes egg yolks, heavy cream and pistachios:


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 cup unsalted pistachios (shelled)
  • 1 teaspoon pure vanilla extract
  • A pinch of salt
  • A few drops of green food coloring (optional)


  1. Blend the Pistachios: In a food processor or blender, finely grind the pistachios until they resemble a coarse powder. Be careful not to over-process, as it can turn into pistachio butter.

  2. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Add the ground pistachios to the mixture. Heat over medium heat until it begins to steam, but do not let it boil. Remove from heat, cover, and let it steep for about 30 minutes to infuse the pistachio flavor.

  3. Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and thick.

  4. Temper the Eggs: Slowly pour about 1/2 cup of the hot pistachio cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

  5. Combine Mixtures: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining pistachio cream mixture, stirring constantly.

  6. Cook the Custard: Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil.

  7. Strain and Chill: Pour the custard through a fine-mesh sieve into a clean bowl to remove any solid bits of pistachio. Stir in the vanilla extract, salt, and green food coloring (if using). Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.

  8. Churn the Ice Cream: Set up your ice cream maker according to the manufacturer’s instructions. Pour the chilled custard into the ice cream maker and churn until it reaches the consistency of soft serve ice cream. This usually takes about 20-25 minutes.

  9. Freeze the Ice Cream: Transfer the churned ice cream to an airtight container. Cover the surface with plastic wrap or parchment paper to prevent ice crystals from forming, then place the lid on the container.

  10. Firm Up: Freeze the ice cream for at least 4 hours, or until it is firm enough to scoop.

  11. Serve: Scoop the pistachio ice cream into bowls or cones and enjoy!

This custard-based pistachio ice cream is rich, creamy, and full of delightful pistachio flavor.

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