cup of pistachio ice cream with chopped pistachios on top.
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ingredients for ice cream.
nuts and corn syrup in food processor.
blended nuts and corn syrup in food processor.
bowl of ice cream mix.
  • Once chilled, stir to be sure everything is combined.  Then, follow your ice cream machine’s manufacturer’s instructions and pour the liquid into your ice cream maker.  When the ice cream is about 1/2 way through the freezing process, add the whole nuts and let combine.
ice cream maker.
  • When ice cream is done, go ahead and dig in.  This is when it is at it’s freshest and I think, most delicious.  However, you can scoop it into freezer containers and free for up to 4-6 months.  You can serve this topped with additional nuts, whipped cream and/or your favorite toppings.
spoonful of ice cream.
ice cream in freezer container with spatula.
cup of pistachio ice cream with chopped pistachios on top.

The Best Pistachio Ice Cream

This is a family favorite and the best pistachio ice cream recipe I've ever tasted. Packed with whole nuts, this is one delicious dessert.
5 from 1 vote
Prep Time 1 hour 25 minutes
Cook Time 25 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine General
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 3/4 Cup Plus 1/2 cup shelled pistachios
  • 2 Tbsp. Light corn syrup
  • 1 Cup Half and half
  • 1/2 Cup Sugar
  • 1/2 Tsp. Pure vanilla extract
  • 1/4 Tsp. Pure almond extract
  • 1/4 Tsp. Kosher salt
  • 1 Cup Heavy cream
  • Chopped pistachios for serving (optional)

Instructions
 

  • Place 3/4 Cup of the pistachios and the corn syrup in a food processor and mix for 2 minutes until completely combined and you have a smooth paste.
  • Heat the half and half until simmering in a saucepan over medium heat. Add the sugar and stir until completely dissolved. Remove the pan from the heat and while the food processor is still running, slowly pour the hot liquid into the feed tube of your food processor. Process until the nut mixture is completely incorporated into the half and half.
  • Strain the nut mixture through a fine strainer into a large measuring cup or bowl. Allow to cool for about five minutes.
  • Stir in the vanilla and almond extracts, salt and the heavy cream. Refrigerate overnight.
  • Stir the chilled mixture then add to your ice cream maker. Follow the manufacturer’s instructions. Add the remaining 1/2 cup of whole pistachios about half way through the mixing process.
  • When the ice cream is done, you may eat right away (it will be soft) or hard freeze in freezer safe containers and serve when ready. Top with additional chopped pistachios for even more crunch.  Enjoy.
Keyword dessert
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