Everyone has a favorite ice cream flavor (or two, or three). Pistachio has long been one of my all time favorites and started when I was a kid. It was my dad’s favorite, so of course, it was mine. This recipe is for the best pistachio ice cream I’ve ever tasted.
Ice cream isn’t hard to make as long as you have an ice cream maker. I’ve had a few over the years and they always get a pretty good work out in the summer and around the holidays. Definitely worth the investment… or at least get it on your Christmas list. It’s the gift that keeps on giving! This Cuisinart Ice Cream/Yogurt Makers Pure Indulgence 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker is the one currently on my kitchen counter. It does a great job.
You’ll note when you make the ice cream that you aren’t going to get that weird green color most store bought pistachio ice creams have. Depending on the color of your nuts, your ice cream will range from white to a pretty pale green. There is nothing wrong with the ice cream… taste it and you’ll know right away that it is Pistachio. I do have a friend that adds a drop of food coloring to get that “green” color… her kids love it! Everyone to their own.
While I let my cream chill overnight, you can turn this into ice cream after just 4 hours of chilling the mixture. You just want it very, very cold. While I love it soft and smooth and when it is just made (like soft serve ice cream), I do store this in plastic containers in the fridge so I have it whenever I have a craving.
To get started, pull all your ingredients together. Next, put 3/4 cup of pistachios and the corn syrup in a food processor and mix or about two minutes until completely combined. You should have a smooth paste.
On the stove over medium heat, heat the half and half in a small pot. Add the sugar and stir until it dissolves. Remove from the heat and while the food processor is running, slowly pour the hot liquid through the feed tube. Process until everything is completely combined.
Strain the nut mixture through a fine strainer into a large measuring cup or bowl. Allow to cool for five minutes.
Stir in the vanilla and almond extracts, slat and the heavy cream. If you chose to use green food coloring, now is the time to add it. Cover and refrigerate overnight (or at least 4 hours until really cold).
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.
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.
One last tip, I served this ice cream at a family BBQ. I made it weeks in advance and put the ice cream in single serve, plastic containers and froze it. On the day of the BBQ, I packed the ice cream single serves with dry ice in a hard chest cooler. Talk about the most unexpected treat! My family went nuts… after a day in the sun and a hot BBQ meal, this was the perfect treat. Be sure to use this recipe to make my Mini Pistachio Ice Cream Sandwiches…so good. Enjoy.
If you don’t have an ice cream maker, be sure to check out my no-churn vanilla ice cream and my blender berry sorbet recipes that don’t require one. For other great frozen dessert recipes, try some of these:
Nutella Peanut Butter Ice Cream
The Best Pistachio Ice Cream
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 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.
