Pistachio Chip Ice Cream

Name: Pistachio Chip Ice Cream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup (130g) shelled pistachios (unsalted); ¾ cup (150g) granulated sugar; 2 cups (480ml) heavy cream; 1 cup (240ml) whole milk; 4 large egg yolks; ½ tsp vanilla extract; ½ tsp almond extract (optional, for enhanced nuttiness); A pinch of salt

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Creamy, nutty, and perfectly sweet, this Pistachio Chip Ice Cream combines the richness of real pistachios with the indulgence of dark chocolate chips. The natural green hue and the crunch of chocolate create a delightful contrast, making it a favorite for ice cream lovers.

Contents

Origin of Pistachio Ice Cream What I Love About This Recipe Pistachio Chip Ice Cream Ingredients Directions Notes

Origin of Pistachio Ice Cream

Pistachio ice cream has its roots in the Middle East, where pistachios have been a prized ingredient for centuries. The flavor gained global popularity when Italian gelato makers incorporated it into their offerings. Today, it’s a classic in both American and European ice cream shops.

What I Love About This Recipe

This homemade pistachio ice cream is far superior to store-bought versions, which often use artificial flavors and colors. Using real pistachios brings out an authentic, deep nutty flavor, while the chocolate chips add a delicious crunch. Plus, the texture is ultra-creamy without needing an ice cream maker!

Pistachio Chip Ice Cream

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

968

kcal

Ingredients

1 cup (130g) shelled pistachios (unsalted)
¾ cup (150g) granulated sugar
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
4 large egg yolks
½ tsp vanilla extract
½ tsp almond extract (optional, for enhanced nuttiness)
A pinch of salt

Directions

Blend the pistachios: In a food processor, blend the pistachios and ¼ cup of sugar until finely ground. Set aside.
Heat the milk and cream: In a saucepan, combine heavy cream, milk, and the remaining ½ cup sugar. Heat over medium until steaming but not boiling.
Temper the eggs: In a separate bowl, whisk egg yolks. Slowly add a ladle of the hot milk mixture while whisking to prevent scrambling.
Cook the custard: Pour the egg mixture back into the saucepan and stir constantly over low heat until thickened (about 5-7 minutes). It should coat the back of a spoon.
Strain and chill: Strain through a fine mesh sieve to remove lumps. Stir in vanilla, almond extract, salt, and the blended pistachios. Let cool, then refrigerate for at least 4 hours (preferably overnight).
Churn or freeze: If using an ice cream maker, churn according to instructions. If not, transfer to a freezer-safe container, stirring every 30 minutes for the first 3 hours to prevent ice crystals.
Fold in chocolate chips: Once the ice cream reaches a soft-serve consistency, fold in the chocolate chips and freeze until firm.