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Classic Pistachio Ice Cream
Traditional dish · Italian
A rich and creamy homemade pistachio ice cream made with fresh pistachios, heavy cream, and egg yolks for a luxurious texture. This classic Italian gelato is a true delight.
Ingredients
- Shelled pistachios2 cups
- Granulated sugar1 cup
- Heavy cream2 cups
- Whole milk1 cup
- Egg yolks5 large
- Vanilla extract1 teaspoon
- Salt1/4 teaspoon
Steps
- 1
Toast the pistachios lightly in a dry pan until fragrant, then let cool. Reserve about 1/4 cup for garnish and finely chop the rest.
- 2
In a blender, process the chopped pistachios with 1/4 cup of the sugar until a paste forms.
- 3
In a medium saucepan, whisk together the remaining 3/4 cup sugar and egg yolks until pale.
- 4
Gradually whisk in the milk and heavy cream. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175°F/80°C). Do not boil.
- 5
Remove from heat and stir in the pistachio paste, vanilla extract, and salt. Strain the mixture through a fine-mesh sieve into a bowl.
- 6
Chill the mixture thoroughly in the refrigerator, at least 4 hours or preferably overnight.
- 7
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- 8
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to firm up. Garnish with reserved chopped pistachios before serving.
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