Easy Pistachio Ice Cream Recipes

Pistachio Ice Cream

Ingredients

Vegetarian, Gluten free

Refrigerated

• 6 Egg yolks, large

Baking & Spices

• 1/2 tsp Almond extract
• 1 Food coloring, Green
• 1 pinch Salt
• 3/4 cup Sugar
• 1 tsp Vanilla extract

Nuts & Seeds

• 1 1/3 cups Pistachio nuts, roasted
• 3/4 cups Pistachios

Dairy

• 2 cups Heavy cream
• 1 cup Whole milk

Instructions

1. If your pistachios are salted- follow this first step. Rinse 1⅓ cup of pistachios with water in a colander. Dry nuts on a towel and spread out on a baking sheet lined with parchment papers. Place in oven heated to 350 degree and place in the over for five minutes to dry.
2. Add nuts to a food processor and grind into small pieces. Set aside.
3. In a medium sauce pan; add milk, sugar, 1 cup of cream, and salt. Heat on medium-low heat until warmed. Take off heat and stir in ground pistachios. Let soak for 30 minutes.
4. Strain the nut mixture liquid with a mesh strainer, apply pressure to the nuts to make sure all the liquid comes out. Dispose the nuts and add milk mixture back into sauce pan.
5. In a large heat proof bowl add the remaining 1 cup of cream to bowl and place cleaned mesh strainer on top.
6. In a medium sized bowl beat 6 egg yolks with a whisk. Slowly whisk egg yolks into sauce pan with milk mixture. Heat mixture over medium heat stirring the entire time with a heat proof rubber spatula. Stir until the custard thickens and easily coats the spatula.
7. Pour the custard through the strainer into the cream in the large bowl. Stir to combine.
8. Mix in the vanilla and almond extract into custard.
9. Add custard to an air-tight container and refrigerate until completely chilled.
10. Add chilled custard to your ice cream maker and follow the manufacturer’s instructions. Once ice cream is churned add in green food coloring, adding a few drops at first and working up to the green color you prefer (this is optional, it does not add to the flavor.)
11. Gently stir in roughly chopped pistachios and place back into an airtight container. Freeze for an addition 3-4 hours until complete frozen.

The Best Homemade Pistachio Ice Cream

15 mins to cook, serves 6-8

Ingredients

Vegetarian, Gluten free

Refrigerated

• 3 Eggs + 2 yolks

Condiments

• 1/4 tsp Vanilla extract or paste

Baking & Spices

• 1 4+ 1/8 tsp. almond extract
• 1/2 cup Sugar

Nuts & Seeds

• 3/4 cup Pistachios

Dairy

• 1 1/2 cup Heavy cream
• 1 1/2 cup Whole milk

DIRECTIONS

1. In a large heavy bottom saucepan bring the milk, cream and ¼ c. sugar to a boil.
2. Meanwhile, in a food processor, grind ½ c. 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. 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.
5. Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20 minutes if you're using a KitchenAid bowl). When the ice cream is firm, coarsely chop the remaining ¼ c. of pistachios and fold in. Place in a freezer-safe container and chill for 3-4 hours before serving.

Pistachio Ice Cream

1.5 hrs to make, makes 3 1/2 cups

Ingredients

Vegetarian, Gluten free

Condiments

• 1 1/2 tbsp Corn syrup, light

Baking & Spices

• 1/4 tsp Almond extract, pure
• 1 1/3 tbsp Cornstarch
• 1/4 tsp Kosher salt
• 2/3 cup Sugar

Nuts & Seeds

• 1/2 cup Pistachios, toasted very finely ground

Dairy

• 1 1/2 oz Cream cheese
• 1 1/4 cups Heavy cream
• 2 cups Whole milk

Directions

1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
2. In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the pistachios, almond extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
4. Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
5. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the pistachio ice cream until firm, about 4 hours.

Pistachio Ice Cream

16 mins to make, makes 4-1 cups

Ingredients

Vegetarian, Gluten free

Produce

• 1/2 Avocado, small
• 1 cup Spinach, fresh lightly packed

Baking & Spices

• 1/2 tsp Almond extract
• 3 tbsp Sweetener* such as coconut sugar or turbinado sugar, raw
• 1 tbsp Vanilla extract

Nuts & Seeds

• 1/3 cup Pistachios, unsalted

Dairy

• 3/4 cup Half and half

Frozen

• 2 cups Ice cubes

Instructions

1. Add all ingredients except pistachios to high speed blender,secure lid and blend until smooth.
2. For Blendtec: Press the ICE CREAM button and stop when consistency you like OR blend on a Low speed for 15 seconds, then on a Medium to Medium-High speed until consistency you like (about 30 seconds).
3. For Vitamix: Select VARIABLE Speed 1. Turn on machine and blend on Speed 2 for 15 seconds, then on Speed 7 for 30 seconds. Use the tamper to push the ingredients into the blades. Turn blender off.
4. Add the pistachios.
5. For Blendtec: "Pulse" 2-7 times depending on the consistency you like.
6. For Vitamix: Select VARIABLE, speed #1. Turn machine on and off 2-4 times to pulse in the pistachios while using the tamper to push the pistachios into the blades.
7. Serve immediately or transfer to a bowl or Tupperware and freeze until desired consistency is reached.

Pistachio Gelato

Serves 6

Ingredients

Vegetarian, Gluten free

Refrigerated

• 4 Egg yolks, large

Baking & Spices

• 2/3 cups Sugar
• 1/2 tsp Vanilla extract

Nuts & Seeds

• 1 cups Pistachios, roasted and salted

Dairy

• 2 cups Cream
• 2 cups Whole milk

Instructions

1. In a food processor or blender coarsely grind the pistachios.
2. In a medium sauce pan over medium low heat, heat the milk and cream until steaming, stirring often. Don't let the mixture boil or the milk will curdle and don't forget to stir often because the milk will burn on the bottom of the pan. When the milk and cream are very hot, remove from the heat and stir in the ground pistachios and the vanilla. Cover the pan with plastic wrap and refrigerate overnight.
3. The next day drain the pistachio mixture through a fine mesh sieve into a bowl. Use the back of a spoon to really press out the extra moisture left in the pistachio chunks. Discard the pistachio pulp/pieces (or eat it by the spoonful!). Rinse and dry out the pan. Return the milk mixture to the pan.
4. In a separate bowl beat the eggs and the sugar until lighter in color and thick, about 3 to 5 minutes on a medium speed.
5. Heat the milk mixture over medium heat until it is again steaming but not boiling.
6. Carry the bowl of egg yolks and sugar over to the stove and pour just a little of the warm pistachio milk mixture in and stir to combine. Slowly add the rest of the beaten egg yolk mixture to the pan, stirring constantly with a wooden spoon. Cook until the mixture forms a custard that thickly coats the back of your spoon (this will be about 175 to 180 degrees).
7. Cool the gelato mixture completely before processing in an ice cream maker according to the manufacturers directions.
8. Once the gelato has finished churning, quickly place it in an airtight container and freeze for at least 2 hours or until you are ready to serve. Enjoy with a few additional chopped pistachios on top if you like.

No Churn Avocado Pistachio Ice Cream

Ingredients

Vegetarian, Gluten free

Produce

• 1 California avocado, Large pitted and peeled

Condiments

• 2 tbsp Lemon juice

Baking & Spices

• 1 (3.4oz) package Pistachio pudding mix, instant

Nuts & Seeds

• 1/2 cup Pistachios, salted

Dairy

• 1 (14oz.) can Condensed milk, sweetened
• 2 cups Heavy whipping cream

Instructions

1. Combine the California Avocado, sweetened condensed milk, pudding mix and lemon juice in a blender or food processor. Blend until smooth.
2. Meanwhile beat the heavy whipping cream until stiff peaks form. Fold in the pistachio mixture until fully combined, then stir in the chopped pistachios.
3. Pour the mixture into a freezable container (I use a 9x5" loaf pan). Freeze for at lease 4 to 6 hours, or overnight. Enjoy!

Almond Pistachio Ice Cream

1 hr to make, serves 10

Vegan, Gluten free

Canned Goods

• 14 oz Coconut milk, full-fat

Condiments

• 1/4 cup Maple syrup

Baking & Spices

• 1/4 cup Cane sugar, organic
• 1/8 tsp Sea salt
• 2 tsp Vanilla extract, pure

Oils & Vinegars

• 3 tbsp Olive oil or melted coconut oil

Nuts & Seeds

• 1 1/4 cups Cashews, raw
• 3/4 cup Pistachio dust, finely ground

Instructions

1. The night before, soak your cashews in cool water (see notes for quick soak method) and place your ice cream maker bowl in the freezer to chill.
2. The following day, add soaked, drained cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, sea salt and ground pistachios to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.
3. Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired. Also add more ground pistachio if needed to enhance the flavor.
4. Assemble your chilled ice cream maker and pour in the ice cream batter. Churn until creamy and thick and resembles soft serve - about 30-40 minutes.
5. In the last 30 seconds of churning, add in the slivered almonds. I used a mix of roasted and raw slivered almonds. Churn until just incorporated, then turn off machine.
6. Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.
7. Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot scoop to ease the scooping process.
8. Leftovers keep in the freezer for 7-10 days, though best when fresh!