0 hours 5 mins
1 hours 50 mins
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)
6. 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.
NOTES: 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.
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 come 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!
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 4 hours when it is very, very cold. While I love it soft and smooth and just made, I store this in plastic containers in the fridge so I have it whenever I have a craving.
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 it with dry ice in a 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. Enjoy.