Homemade Pistachio Ice Cream

Just a few days ago, I was on the verge of giving up all hope for homemade ice cream. With hot weather creeping in and my freezer already stuffed with half-finished batches, I turned to the internet to find creative solutions that would keep me from having to eat store bought ice cream until fall.

The “pistachio ice cream recipe without ice cream maker” is a homemade pistachio ice cream that can be made with ingredients that are found in most households. The recipe includes no eggs, butter or milk.

This handmade pistachio ice cream is the greatest ice cream you’ll ever have, not to play flavorites. This pistachio ice cream is delightfully nutty, creamy, and sweet, and it’s made with just 7 basic ingredients.

Ice cream with pistachios

I adore all kinds of ice cream. I’m not a big fan of flavorites. But if I had to choose just one ice cream to consume for the rest of my life, it would without a doubt be this insanely delicious handmade pistachio ice cream. I honestly don’t believe I’ve ever had ice cream that compares to this. It’s creamy without being heavy; sweet without being overbearing; custardy without being thick… I could go on and on. This is the most delicious pistachio ice cream you’ll ever taste.

So I’m counting on you to make it as well, so we can commiserate about how difficult it is not to devour the whole batch in one sitting.

The greatest pistachio ice cream ingredients

Homemade ice cream may be intimidating at first, but once you master it, you’ll fall in love with it and never purchase store-bought ice cream again. What’s the greatest part? Homemade ice cream is created with just a few basic components and no strange additions. To create this beautiful pistachio ice cream, you’ll need 7 ingredients. Here’s what you’ll need:

Pistachios: Use raw, unsalted pistachios since they’re extremely green and will give you that beautiful pistachio hue. We’ve also made this ice cream using roasted (also unsalted) pistachios, although the color will be a little less vivid.
Granulated Sugar: The sweetness of this pistachio ice cream is just right. The crushed pistachios give this handmade ice cream a delicious nuttiness, but just the proper amount of sugar keeps it balanced.
Heavy Cream: Heavy cream makes your ice cream very creamy and silky. For the greatest results, we suggest using a high-quality, full-fat-heavy cream. It is, after all, pistachio ice cream.
Whole Milk: The basis of this luscious ice cream is likewise made from whole milk. This will brighten your ice cream just a smidgeon.
Salt: To round out the taste profile of any sweet dish, add a little of salt. I assure you that your ice cream will not be salty. It’ll be excellent in every way.
If you want the greatest results, make sure you’re using pure vanilla extract. Rodelle is one of our favorites!
Egg Yolks: To prepare the custardy basis of this homemade ice cream, you’ll need egg yolks.

What will you need in the kitchen to prepare homemade pistachio ice cream?

We make no-churn ice cream often since it requires no special equipment, but truly handmade ice cream is well worth the effort. However, you will want a few more kitchen tools to assist you. You won’t be able to prepare this ice cream without these instruments, unfortunately. If that’s the case, don’t be concerned! Until you can get your hands on an ice cream machine, you may fill up on no-churn ice cream.

Processor (food) (or high powered blender)
Machine for making ice cream

Instructions for making homemade ice cream

Homemade ice cream isn’t difficult to make, but it does need a little more effort than no-churn ice cream. If you’re new to preparing custards or homemade ice cream, be sure to follow these instructions to ensure flawless ice cream every time!

Temper the egg yolks – It’s impossible to overstate the importance of tempering the egg yolks before adding them to the ice cream mixture. If you don’t temper the eggs beforehand, they’ll curdle in the hot cream and make you very upset.
Chill the ice cream base before churning – You can’t churn pistachio ice cream with a hot ice cream foundation since it won’t churn correctly. Allow the ice cream base to cool in the refrigerator for several hours.
Freeze after churning – Technically, you can eat the pistachio ice cream soon after it’s been churned, but the texture won’t be correct. Before scooping, place the churned ice cream in a loaf pan and place it in the freezer for at least 6 hours.

Friends, have fun creating pistachio ice cream! Enjoy!

XXX

Sofi is the author of this piece.
Time to Prepare: 20 minutes
Time to prepare: 5 minutes
Total time required: 12 hours
1 quart ice cream 1 time
Dessert is a category of food.
Frozen method
American cuisine

Sofi is the author of this piece.
Time to Prepare: 20 minutes
Time to prepare: 5 minutes
Total time required: 12 hours
1 quart ice cream 1 time
Dessert is a category of food.
Frozen method
American cuisine

Scale:

1x2x3x

Sofi is the author of this piece.
Time to Prepare: 20 minutes
Time to prepare: 5 minutes
Total time required: 12 hours
1 quart ice cream 1 time
Dessert is a category of food.
Frozen method
American cuisine

Ingredients

1 cup pistachios, raw and unsalted
a quarter cup of sugar, split
2 quarts of thick cream
1 gallon of whole milk
a half teaspoon of salt
vanilla extract (two tablespoons)
4 beaten egg yolks

Instructions

Combine the shelled pistachios and 1/4 cup granulated sugar in a food processor or high-powered blander. Pulse the pistachios and sugar together on high until they make a creamy paste. Remove from the equation.
Beat the egg yolks with 1/4 cup of the remaining sugar in a medium mixing bowl until light yellow and frothy. Remove from the equation.
Combine the remaining 1/4 cup sugar, milk, and 1 cup heavy cream in a heavy bottomed saucepan over medium heat. Heat it up, stirring regularly, until it reaches 180°F.
Temper the beaten egg yolks by whisking continually while adding a little quantity of the hot cream and milk to the egg yolks. After that, return the tempered yolks to the remaining cream mixture. Over low heat, stir regularly with a spatula for approximately 5 minutes (you will know the custard is ready when it thickens and coats the back of a spoon).
Remove from the heat and stir in the remaining 1 cup heavy cream, vanilla extract, and pistachio paste until well combined. To blend, stir everything together. If the ice cream seems lumpy and you want it to be completely smooth, use an immersion blender or return it to a regular mixer.
Enable it chill overnight in the refrigerator (or 3-4 hours in the freezer if you’re impatient like me) in a long shallow container (this will allow more surface area to get chilly).
Prepare the mixture in your ice cream maker according to the manufacturer’s directions after it has been totally cold.
Freeze for at least 6 hours, preferably overnight, in a freezer-safe container. Enjoy!

Keywords: handmade pistachio ice cream, the best

More ice cream recipes may be found at:

Ice Cream with Double Dark Chocolate Cookie Dough

Ice Cream with Figs, Cinnamon, and Coffee

Ice Cream with Cake Batter

Mascarpone Ice Cream with No Churn

Ice Cream with Bourbon Apple Pie

The “pistachio ice cream combinations” is a recipe that uses pistachios. It’s a simple and easy to make recipe with only 3 ingredients.

Frequently Asked Questions

What makes pistachio ice cream green?

A: The green color is from the pistachios that are used as a binder.

What gives pistachio ice cream its flavor?

A: The pistachio flavor comes from natural substances called flavanoids that are found naturally in the plant. These flavanoids react with air to create a variety of molecules, including one molecule known as 2-aminoethyl bicyclic acid. When this molecule reacts with ammonia and another compound called glutamic acid, it creates an ion pair which becomes stabilized by hydrogen bonding due to its positive charge.

What nut is in pistachio ice cream?

A: The nut of a pistachio is actually called a pistacia vera.

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