Homemade Pistachio Ice Cream

Name: Homemade Pistachio Ice Cream
Prep time: 15 min
Total time: 15 min
Cuisine: Italy
Ingredients: 400 ml of heavy cream (very cold, 30% fat minimum); 250 g of sweetened condensed milk; 80 g of pistachio paste (pure); 1/2 tsp of almond extract (bitter); 50 g of pistachios (unsalted, crushed)

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Give in to this homemade pistachio ice cream recipe with incomparable creaminess. Made simply without an ice cream maker, it offers intense toasty notes and an irresistible crunch. Perfect as a summer dessert or served in pretty indulgent cups.

Total time: 15 min
Prep: 15 min
Cook: –
Rest: 6 h
Difficulty: Medium
Per person: €1.30

By the CookinBreak team

Ingredients 5

servings

Estimated cost €7.80

1 ⅔ cups heavy creamvery cold, 30% fat minimum
¾ cup sweetened condensed milk
⅓ cup pistachio pastepure
½ tsp almond extractbitteroptional

For the finishing touch

⅓ cup pistachiosunsalted, crushed

Equipment

Electric mixerto whip the cream
Airtight containerfreezer-safe
Flexible spatulato fold in the mixture without breaking the emulsion

Instructions

Tap a number to check off the step, and a time to start a timer.

Place the mixing bowl and the mixer whisks in the freezer for to help the cream whip.

In a bowl, loosen the pistachio paste and almond extract with the sweetened condensed milk until the texture is perfectly smooth and even.
Pour the cold heavy cream into the chilled mixing bowl and whip it with an electric mixer until it reaches a firm whipped cream texture.
Gently fold the pistachio mixture into the whipped cream with a flexible spatula, using circular motions from the bottom up to preserve the air.
Add half of the crushed pistachios to the mixture and stir very gently.
Transfer the mixture to an airtight container, sprinkle the top with the remaining pistachios, then close the lid.
Place in the freezer for at least before serving in bowls or cups.

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Goes well with

🎅 Christmas: all recipes

As a starter

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As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

395kcal

Protein7 g7%
Carbs29 g29%
Fat28 g64%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To boost the color without artificial coloring, choose a pure pistachio paste made from blanched green pistachios. Take the ice cream container out 5 to 10 minutes at room temperature before scooping so it regains all its creaminess.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 2-3 months in an airtight container in the freezer.

Storage : How long does it keep?

Not applicable for a main dish. Keeps in the freezer.

Making ahead : Can you make it the day before?

Yes

Making it the day before is essential for freezing. Keeps several weeks in the freezer.

Reheating : How do you reheat it?

Not applicable. Eat cold.

Variations

Crunchy chocolate version: add 40 g of crushed dark chocolate chips to the mixture at the same time as the nut pieces.
Orange blossom version: stir half a teaspoon of orange blossom water into the condensed milk for a subtle Eastern touch.
Praline version: replace half of the pistachio paste with hazelnut praline for an even more indulgent flavor profile.

Mistakes to avoid

Using light cream: a minimum of 30% fat is essential to whip the cream and prevent ice crystals from forming.
Mixing the final blend too fast: folding in the pistachio vigorously would deflate the whipped cream and harden the ice cream.
Forgetting to lightly toast the pistachios: a quick pass in a dry skillet intensely brings out the flavors before crushing.

Frequently asked questions

Can I use sweetened pistachio paste?

Yes, but reduce the amount of sweetened condensed milk to 180 g to avoid an overly cloying ice cream and preserve the final texture.

How do I keep the ice cream from getting too hard in the freezer?

The sweetened condensed milk and the high fat content prevent crystallization. Just let the ice cream sit for 5 minutes before serving to regain its creamy texture.

Can I make this recipe in an ice cream maker?

Absolutely. Mix the heavy cream, unwhipped, with the condensed milk and pistachio paste, then churn for 25 to 30 minutes until thickened.

Do I absolutely have to add bitter almond extract?

It's optional, but a few drops powerfully bring out the natural flavor of the pistachio, as in traditional Italian gelaterias.