homemade pistachio ice cream

This silky smooth homemade pistachio ice cream is packed with delicious nutty flavor. We make a rich egg yolk custard and infuse it with ground pistachios and a splash of vanilla for the most authentic notes of sweet pistachio.

Why I love it:

Pistachio ice cream has never been my go-to ice cream choice. I always go for the chocolate… or cookie dough… or chocolate cookie dough. It’s probably because I'm a little turned off by the fake green color. And on paper, it feels like a boring flavor.

But REAL pistachio ice cream is rich, roasty, nutty, and so flavorful! It’s luscious and smooth. It’s the most incredible balance of salty pistachios in a silky sweet custard. Lesson learned! Don't knock it until you try it.

While I prefer my pistachio ice cream ultra-smooth, you can mix in salty chopped pistachios, shards of dark chocolate, or even thick and jammy ribbons of raspberry syrup. You're in charge!

Pistachio ice cream ingredients:

How to make homemade pistachio ice cream:

1. Whisk together yolks and half the sugar; set aside.
2. Grind pistachios with the remaining sugar.
3. Combine ground pistachios with milk, cream, and salt; heat to a simmer.
4. Temper the yolks and return to the pot.
5. Gently heat until thickened (don’t boil!).
6. Transfer to a large bowl, and stir in vanilla and food coloring.
7. Chill over an ice bath and refrigerate overnight.
8. Strain through a coarse sieve then a fine sieve; discard pistachios.
9. Churn in an ice cream maker.
10. Serve as is, or transfer to an airtight container and freeze.

What makes this the best pistachio ice cream recipe:

Ground pistachios: Grinding the nuts with sugar helps break down the nuts into a fine consistency while minimizing the risk of making pistachio butter. The finer you grind the nuts, the more flavor will infuse into the ice cream. But, it will also be more difficult to strain! Pick your ideal balance.

Double-strained: I love super smooth ice cream, so we strain out the nuts for the silkiest texture. Pass it through a coarse mesh sieve to remove the big chunks, then pass it through a finer sieve for the tiniest bits. It takes a bit of muscle, but the result is worth it!

24-hour soak: This plays two important roles. For one, the long chill gives the pistachio flavor plenty of time to infuse into the custard. We also want the base to chill completely and “cure”, which sets the stage for the creamiest and most luscious frozen texture.

The dairy mix: This is my favorite ratio for homemade ice cream. The fat from the heavy cream keeps the ice cream soft and creamy when frozen. The same amount of milk prevents the ice cream from getting too rich.

Touch of food coloring: I know, I know. We don’t want our ice cream to look fluorescent green or artificial. But it is a fact that we eat with our eyes, first. The natural color of pistachio ice cream is a sort of unappealing yellow-brown. I prefer to add the tiniest drops of green food coloring to shift it into something gorgeous.

Splash of vanilla: I love the warm sweet notes of vanilla with the roasted pistachio flavors. We keep it subtle and in the background with a tiny splash!

Make this ice cream your own!

• Mix in chopped dried cherries (soak in Amaretto first!)
• Add a raspberry swirl
• Sprinkle in chopped pistachios
• Mix in dark chocolate shards
• Fold in cubes of dark chocolate ganache
• Add a ribbon of chocolate syrup
• Stir in ¼ tsp almond extract along with the vanilla extract
• Stir in 1- 2 tbsp Amaretto liqueur along with the vanilla
• Add 1 cup chopped mint in the bowl, along with the vanilla extract, and let it infuse overnight
• Add a pinch of saffron into the milk and cream for a Persian flair

More recipe tips:

• I love salted roasted pistachios here! That tiny bit of extra salt adds so much dimension and gives the ice cream that “I can’t stop eating this” advantage. Maybe obvious, maybe not: buy the ones that are already shelled!
• Use a large saucepan. When the milk and cream boil, they can double in volume and can easily overflow a smaller pot. And that makes a sad mess on the stove.
• Get the custard very cold before churning: this is one of the keys to getting ultra-silky homemade ice cream.
• If you're in the market for one, I love this Cuisinart ice cream maker (affiliate link).

more homemade ice cream recipes to try:

black walnut ice cream

buttermilk ice cream

cookie butter ice cream

coffee ice cream

lavender ice cream

mint chocolate chip ice cream

no-churn oatmeal ice cream

pumpkin ice cream

stracciatella ice cream

rum raisin ice cream

toasted coconut ice cream

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