Pistachio Ice-cream

Pistachio Ice-Cream

I made this batch of pistachio ice-cream to go with my pistachio soufflé. Very easy to make. The basic custard recipe can be used as a base for pretty much any flavor of ice-cream that you want. I always find it is best enjoyed freshly churned. Equally, you can add whole or chopped pistachios just before churning but for using it in the soufflé (recipe coming soon) I prefer to have a finer texture.


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1 cup unsalted whole pistachios, roughly chopped

2/3 cup sugar
1 1/2 cups milk
¼ vanilla pod
1 1/2 cups heavy cream
4 egg yolks
Pinch of salt
1/2 tsp. almond extract

Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter
In a saucepan, combine the milk, cream and the pistachio-sugar mixture and stir to blend
Set the pan over medium-low heat and warm the mixture, stir until the sugar dissolves, about 3 to 4 minutes.
Remove from the heat and let the mixture steep for 10 to 15 minutes
In a bowl, whisk together the egg yolks and salt until blended
Whisk in 1/2 cup of the pistachio-cream until smooth and blended, then pour the egg mixture back into the pan
Cook over medium-low heat, stirring continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path.
Do not allow the custard to boil
Pour the custard through a fine-mesh sieve set over a clean bowl; discard the pistachio pieces. Cool the custard to room temperature, stirring occasionally and then refrigerate until chilled (about 1 hour)
Stir the almond extract into the custard, transfer to an ice cream maker and freeze according to the manufacturer’s instructions
Transfer the ice cream to a chilled container, cover and freeze until set, about 2 to 3 hours
Will keep up to 3 days but will need to thaw slightly before serving (about 10 to 15 minutes at room temperature)
Makes about 1 quart
Adapted from Emeril Lagasse, Gaggia and Williams-Sonoma.
I use a Gaggia Gelateria but it works equally well with other ice-cream makers or paddled by hand.
Ice-cream is always best served freshly made.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com


  1. Leave a Reply


    tres sympa merci. tu sais faire un beau souffel a la pistache mme kaufman/tante claire? merci. sam

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