Pistachio Ice Cream
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
About 1 quart For green pistachio ice cream, add 2 to 4 drops green food coloring after the almond extract.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup pistachios, toasted
- 1 cup sugar
- 2 cups heavy cream
- 1 ½ cups whole milk
- 1 teaspoon vanilla
- ½ teaspoon almond or pistachio extract
- ½ cup pistachios, toasted and finely chopped
Let's Cook
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Step 1.
Finely grind in a food processor, but not to a paste: 1 cup pistachios, toasted; 1 cup sugar
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Step 2.
Transfer to a medium saucepan and add: 2 cups heavy cream; 1 ½ cups whole milk
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Step 3.
Bring just to a simmer over medium-low heat, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a medium bowl, pressing firmly to extract all the liquid; discard the nuts in the sieve. Stir in: 1 teaspoon vanilla; ½ teaspoon almond or pistachio extract
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Step 4.
Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 5.
Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, add: ½ cup pistachios, toasted and finely chopped
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Step 6.
Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.