Pistachio Ice Cream

Pistachio ice cream in a mug available at the best garden center near me.


  • ¾ cups shelled pistachios, divided
  • ½ cup sugar, divided
  • 1½ cup whole milk
  • 1½ cup heavy cream
  • 3 eggs + 2 yolks
  • ¼+ 1/8 tsp. almond extract
  • ¼ tsp. vanilla extract or paste


  1. In a large heavy bottom saucepan bring the milk, cream and ¼ cup sugar to a boil.
  2. Meanwhile, in a food processor, grind ½ cup of the pistachios along with ¼ c. of the sugar until fine, taking care not to make a butter. Pour into the milk mixture, and allow it to continue heating to a boil, whisking every minute or so.
  3. In a medium size mixing bowl, lightly beat the eggs and egg yolks. Temper the eggs by gradually pouring a cup or so of the hot milk/pistachio mixture in, whisking vigorously to prevent the eggs from scrambling. Gradually add the egg mixture in a slow, steady stream back into the saucepan. Cook over low heat, stirring occasionally with a rubber spatula, until it thickens and reaches 170 degrees on a thermometer, about 5 minutes.
  4. Remove from the heat pour through a mesh sieve and into a large mixing bowl. Press hard to remove any remaining liquid from the sieve, you may want to take a few minutes to get everything you can out.
  5. Add the almond and vanilla extract, whisk to combine. Place over an ice bath and chill until cool. Then cover with plastic wrap, pressing it against the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, preferably over night.
  6. Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer’s instructions.
  7. When the ice cream is firm, coarsely chop the remaining ¼ cup of pistachios and fold in. Place in a freezer-safe container and chill for 3-4 hours before serving.

6-8 servings

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