This is a simple pistachio ice cream recipe that tastes as good as it looks.
I’ve heard from experienced ice cream makers that the best way to assess the quality of an ice cream shop is to order their pistachio flavour. It’s usually a good indicator of how good the rest of their flavours will be.
A tell-tale sign to check is the colour: is it a bright green or a subtle green. You can be pretty sure that the one that’s bright green is made with added colours and artificial flavours. The dull green may not look as good, but it is likely to taste splendid.
This pistachio ice cream recipe provides a dull green ice cream which is deliciously good. A subtle taste of pistachios with just a pinch of salt to bring out the taste of the nuts.
Fresh pistachios are the way to go
If you can get hold of fresh pistachios then you’ll be happy with your final ice cream. Like most ingredients, when they’re picked straight from the tree they are better. For those of you that don’t have this luxury, you can get pistachios from any supermarket or health store and you’ll still make really good ice cream.
When you make this ice cream use a good quality salt, not table salt. Use kosher or fleur de sel if you have it because their flavour is not so harsh. Basically, they won’t fight with the pistachios for the attention of your taste buds.
Your next dessert challenge…
If you love pistachios and a bit of a challenge when it comes to desserts, try this pistachio mousse dome recipe which looks stunning. If you’ve had enough of making desserts for one day, check out these pistachio fun facts instead.
Pistachio Ice Cream Recipe
- 1 cup unsalted pistachios
- 1 1/2 cups thickened cream
- 1 1/2 cups full cream milk
- 3/4 cups sugar
- 4 egg yolks
- 1 pinch kosher salt
- Blitz pistachios and 1/2 cup sugar in processor until very finely ground.
- Add cream, milk and pistachio mixture to a large saucepan and heat until simmering.
- Whisk egg yolks, salt and leftover sugar in a bowl.
- Slowly add 1 cup of hot milk mixture to the yolks, all the while whisking as fast as possible.
- Pour the custard back into the saucepan and continue cooking over low heat until it thickens and coats the back of a spoon. This usually takes a few minutes and it's important you don't let it boil as you'll cook the eggs.
- Strain custard base to remove any pistachio bits.
- Add custard to an airtight container and chill for about two hours.
- Churn in ice cream maker as per manufacturer's instructions.
- Transfer to container and freeze for another two hours until hardened.