Indulge in the creamy delight of Pistachio Ice Cream, a delightful treat that combines the richness of smooth ice cream with the irresistible nutty flavor of pistachios. Whether enjoyed on a hot summer day or as a decadent dessert, this delectable frozen treat is sure to satisfy your cravings and leave you wanting more. Treat yourself to a scoop of pure bliss and experience the perfect blend of indulgence and refreshment with Pistachio Ice Cream.
Homemade Pistachio Almond Ice Cream
This Homemade Pistachio Almond Ice Cream is a deliciously creamy scoopable pistachio ice cream that uses a custard-style base with eggs. The pistachios are soaked with milk and sugar for an hour to release their natural flavors and texture, resulting in a heavenly milk mixture. A touch of almond extract is added to boost the flavor profile, making it even more flavorful. Green food coloring can be added if desired for a prettier appearance.
To make this ice cream, you will need an ice cream maker. The barrel of the ice cream maker should be frozen ahead of time. The custard-style base of the ice cream includes egg yolks, which add flavor, prevent ice crystallization, and create a smooth and creamy texture. The base can be used for other flavors of ice cream as well, such as chocolate chocolate chip or mint chocolate chip.
The recipe starts by crushing one cup of pistachios with sugar in a food processor. This mixture is then combined with whole milk in a saucepan and brought to a simmer. After soaking for an hour, the mixture is strained to extract as much milk and flavor from the nuts as possible. In another bowl, egg yolks and sugar are whisked together before slowly adding some of the pistachio milk mixture to temper the eggs. The entire egg mixture is then poured back into the saucepan and simmered until slightly thickened like custard. Once cooled, heavy cream, vanilla, almond extract, and green food coloring (if desired) are added to the mixture and refrigerated for 2 hours or overnight.
The fully chilled mixture is then poured into an ice cream maker and churned according to the manufacturer’s instructions until set. During the last 5 minutes of churning, some or all of the saved pistachios can be added for texture. The ice cream is then transferred to a freezer-safe bowl and frozen for at least 2 hours before serving.
Ingredients You Need
– 1 cup shelled roasted pistachios
– 1/4 cup sugar
– 2 cups whole milk
– 4 large egg yolks
– 3/4 cup granulated sugar
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract
– Green food coloring (optional)
Don’t Forget the Ice Cream Scoop!
The ice cream scoop mentioned in the topic information is a heavy-duty stainless steel scoop that is easy to grip and makes scooping ice cream a breeze. It is highly recommended for making this homemade pistachio almond ice cream, as well as other flavors of ice cream. The scoop ensures that you can easily portion out the ice cream into perfect scoops, making it look more appealing when served.
This homemade pistachio almond ice cream recipe requires the use of an ice cream maker. The ice cream mixture needs to be churned in the machine according to the manufacturer’s instructions until it reaches a set consistency, which usually takes about 15 minutes. Using an ice cream maker helps freeze the mixture faster and creates a super creamy texture. If you don’t have an ice cream maker, there is an alternative method mentioned in the topic information where you can still make the ice cream without one.
While almond extract adds a delicious flavor to this homemade pistachio almond ice cream, you can definitely experiment with adding other flavorings as well. If you’re not a fan of almond extract or want to try something different, you can leave it out altogether or replace it with a different nut extract of your choice. This allows you to customize the flavor profile of the ice cream according to your preferences.
How to Make Pistachio Almond Ice Cream
To make Pistachio Almond Ice Cream, you will need shelled roasted pistachios, half and half or heavy cream, whole milk, egg yolks, sugar, vanilla extract, almond extract, and green food coloring (optional).
First, crush one cup of pistachios with 1/4 cup of sugar in a food processor until it becomes a crumbly mixture. In a saucepan over medium heat, combine the crushed pistachios and milk. Stir constantly and bring it to a simmer. Once steaming, remove from heat, cover, and let it soak for at least one hour.
Strain the mixture through a fine mesh sieve and press the nuts to extract as much milk and flavor as possible. Set aside the strained pistachio pieces in the refrigerator.
In a small bowl, whisk together egg yolks and remaining sugar. Slowly add 1/2 cup of the pistachio milk mixture into the egg mixture to temper the eggs. Then pour the entire egg mixture back into the saucepan with the pistachio milk mixture.
Simmer over medium heat while stirring constantly until slightly thickened like custard. This should take about 5-10 minutes. Do not let it boil. Remove from heat and strain the custard through a fine mesh sieve into a bowl.
Let the custard cool before adding heavy cream, vanilla extract, almond extract, and green food coloring (if desired). Stir well to combine all ingredients. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight until fully chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions for about 15 minutes or until set. In the last five minutes of churning, add some or all of the reserved pistachios for added texture.
Transfer the ice cream to a freezer-safe bowl, cover it, and freeze for at least two hours.
Note: If you don’t have an ice cream maker, you can still make this recipe by mixing half of the heavy cream with the custard and freezing it in ice cube trays. When ready to eat, blend the frozen custard cubes with the remaining heavy cream until smooth. Also, eggs are important in ice cream as they add flavor, prevent ice crystallization, and create a smooth and creamy texture. However, if you prefer to make eggless ice cream, there are recipes available without eggs as well.
Step One: Soak the Pistachios
Step One: Soak the Pistachios
To begin making homemade pistachio almond ice cream, start by crushing one cup of shelled roasted pistachios with 1/4 cup of sugar in a food processor. The resulting mixture will be crumbly. In a saucepan over medium heat, combine the crushed pistachios and whole milk. Stir constantly as you bring the mixture just to a simmer, being careful not to let it boil. Once steaming, remove the pot from the heat, cover it, and let the pistachios soak in the milk for at least one hour.
After soaking, strain the mixture through a fine mesh sieve and press the nuts with a spatula to extract as much milk and flavor as possible. Set aside the strained pistachio pieces for later use. In a small bowl, whisk together egg yolks and remaining sugar. To temper the eggs, slowly add 1/2 cup of the pistachio milk mixture to the egg mixture in a drizzle. This should be done slowly to prevent cooking the eggs.
Next, pour the entire egg mixture back into the saucepan with the pistachio milk mixture. Simmer over medium heat while stirring constantly until slightly thickened, resembling custard. This should take about 5-10 minutes and should not be brought to a boil. Remove from heat and strain custard through a fine mesh sieve into another bowl. Allow it to cool.
Once cooled, add heavy cream, vanilla extract, and almond extract to the custard mixture. If desired, green food coloring can be added for a more vibrant appearance. Mix well until all ingredients are incorporated evenly. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight until fully chilled.
After chilling, pour the ice cream base into an ice cream maker and churn according to manufacturer’s instructions for about 15 minutes or until set. In the last five minutes of churning, add some or all of the reserved pistachios for added texture. Transfer the churned ice cream to a freezer-safe bowl, cover, and freeze for at least two hours before serving.
Note: While an ice cream maker is recommended for this recipe to achieve optimal texture and creaminess, it is possible to make the ice cream without one. Simply mix in only half of the heavy cream at the end, pour the mixture into ice cube trays, and freeze until solid. When ready to eat, blend the frozen ice cream cubes with the remaining heavy cream until smooth.
Step Two: Heat the Ice Cream Base
Step Two: Heat the Ice Cream Base
In a small saucepan over medium heat, combine the crushed pistachios and milk. Stir constantly as you bring it just to a simmer, being careful not to let it boil. Once the mixture is steaming, remove it from the heat and cover it. Let the pistachios soak in the milk for at least 1 hour.
After the soaking time is up, strain the mixture through a fine mesh sieve, pressing on the nuts with a spatula to extract as much milk and flavor as possible. Set aside the strained pistachio pieces for later use.
In a small bowl, whisk together the egg yolks and remaining sugar. To temper the eggs, slowly add 1/2 cup of the pistachio milk mixture in a drizzle into the egg mixture, stirring continuously. This will prevent the eggs from cooking.
Pour the entire egg mixture back into the saucepan with the pistachio milk mixture. Simmer over medium heat, stirring constantly, until slightly thickened like custard. This process should take about 5-10 minutes. Be careful not to let it boil.
Once thickened, remove the pot from heat and strain the custard through a fine mesh sieve into a bowl. To help cool down the mixture quickly, you can set this bowl over ice.
Once cooled, pour in the heavy cream, vanilla extract, and almond extract. If desired, add a drop of green food coloring and stir to incorporate. Add more coloring if needed until your desired color is achieved.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight until fully chilled.
Note: If you do not have an ice cream maker, you can still make this recipe by following these modified instructions:
At Step Six: Instead of pouring the mixture into an ice cream maker, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid.
When ready to eat, add the ice cream cubes to a blender along with the remaining heavy cream. Blend until smooth, creating a creamy texture similar to churned ice cream.
Step Two: Chill
Step Two: Chill
After preparing the custard base for the ice cream, it’s important to let it chill before churning. Transfer the mixture to a bowl and cover it with plastic wrap. Place it in the refrigerator for at least 2 hours, or overnight if possible. This chilling process allows the flavors to meld together and the mixture to cool completely.
During this time, you can also prepare your ice cream maker by placing the barrel in the freezer a day ahead so that it’s frozen and ready to use when you’re ready to churn the ice cream.
Chilling the custard base is crucial because it helps ensure that the ice cream freezes properly and develops a smooth and creamy texture. It also allows for any excess air bubbles to escape, resulting in a denser and more scoopable final product.
Once the custard base is thoroughly chilled, you’re ready to move on to the next step of churning the ice cream.
Step Three: Churn the Ice Cream
Step Three: Churn the Ice Cream
After the custard base has fully chilled in the refrigerator for at least 2 hours, it is ready to be churned into ice cream. Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions for churning. The process usually takes about 15 minutes.
During the last 5 minutes of churning, add some or all of the saved pistachios for added texture and flavor. It is recommended to use about 3/4 of the pistachios, as adding all of them may result in too much texture.
Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe bowl, cover it, and freeze it for at least 2 hours to allow it to fully set. This step ensures that the ice cream becomes firm enough to scoop and enjoy.
If you do not have an ice cream maker, there is still a way to make this pistachio almond ice cream. Instead of pouring the mixture into an ice cream maker, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to eat the ice cream, add the frozen cubes to a blender along with the remaining heavy cream and blend until smooth.
Whichever method you choose, whether using an ice cream maker or blending frozen cubes, you’ll end up with a deliciously creamy homemade pistachio almond ice cream that will surely impress your taste buds.
Milk vs Cream
Milk vs Cream
When it comes to making homemade ice cream, the choice between using milk or cream can affect the final product. The creaminess and scoopability of the ice cream will be influenced by the fat content in the base.
Using only milk in an ice cream recipe is possible, but it is important to use whole milk for the best results. Lower fat milks, such as 2% or lower, do not have enough fat to create a creamy texture and may result in a more icy consistency.
For a balance of creaminess and lower fat content, a combination of whole milk and half and half can be used. This combination provides enough fat to create a smooth texture while still reducing the overall fat content compared to using cream alone.
If you prefer a creamier and thicker ice cream, using whole milk and cream together is an option. This combination will increase the fat content and result in a richer dessert.
Ultimately, the choice between using milk or cream depends on personal preference. Experimenting with different combinations can help you find the perfect balance of flavor and texture for your homemade ice cream.
Frequently Asked Questions
1. Does this ice cream have to be made in an ice cream maker?
No, you can still make this ice cream without an ice cream maker. After mixing in only half of the heavy cream, pour the mixture into ice cube trays and freeze until solid. When ready to eat, add the ice cream cubes to a blender with the remaining heavy cream and blend until smooth.
2. Can I add flavoring to the ice cream besides almond extract?
Yes, you can leave out the almond extract altogether or replace it with a different nut extract if desired.
3. Do I need to use green food coloring?
No, adding green food coloring is optional. The ice cream will naturally have a tan or lightly brown color without it.
4. Can I use milk or cream interchangeably in this recipe?
Yes, you can use any combination of milk, half and half, or cream that you prefer. Whole milk and half and half are recommended for a creamy texture.
5. Can I make this ice cream without eggs?
Eggs add flavor, prevent ice crystallization, and create a smooth and creamy texture in ice cream. However, if you prefer not to use eggs, there are alternative recipes available that do not include them.
6. What kind of pistachios should I use?
Using higher quality shelled roasted pistachios will result in better-tasting ice cream.
7. How long should I chill the ice cream maker bowl?
It is recommended to chill the ice cream maker bowl for at least a full day in advance so that it is cold enough to churn the ice cream effectively.
Does this ice cream have to be made in an ice cream maker?
This ice cream recipe is made in an ice cream maker, which makes the freezing process faster and results in a super creamy texture. However, it is still possible to make this ice cream without an ice cream maker. If you don’t have an ice cream maker, you can pour the mixture into ice cube trays and freeze until solid. Then, blend the frozen ice cream cubes with the remaining heavy cream until smooth.
Using an ice cream maker will give you the best results, but if you don’t have one, there are alternative methods to still enjoy homemade ice cream.
Do I have to add eggs to the ice cream?
Adding eggs to ice cream is not mandatory, but it does contribute to the flavor, texture, and overall creaminess of the ice cream. Eggs add richness and help prevent ice crystals from forming, resulting in a smoother and more velvety texture. However, if you prefer not to use eggs or have dietary restrictions, there are egg-free ice cream recipes available that can still yield delicious results.
One such example is a vanilla ice cream recipe that doesn’t include eggs. This recipe typically uses a combination of whole milk, heavy cream, sugar, and vanilla extract as the base ingredients. The absence of eggs may result in a slightly lighter texture compared to custard-style ice creams made with eggs.
Ultimately, whether or not you choose to add eggs to your ice cream is a matter of personal preference. Experimenting with different recipes and variations can help you find the perfect balance of flavors and textures that you enjoy.
Can I add flavoring to the ice cream besides almond extract?
Yes, you can definitely add flavoring to the ice cream besides almond extract. While almond extract gives a delicious nutty flavor to the pistachio ice cream, you can experiment with other flavors as well. Some popular options include vanilla extract, coconut extract, or even a hint of mint extract for a refreshing twist. You can also add in mix-ins like chocolate chips, crushed cookies, or caramel swirls to enhance the flavor and texture of the ice cream. Feel free to get creative and customize the recipe to your liking!
What Ice Cream Maker to Use?
When making this Homemade Pistachio Almond Ice Cream, it is recommended to use an ice cream maker. The ice cream maker helps churn the mixture and freeze it faster, resulting in a super creamy texture. It is suggested to freeze the ice cream maker barrel a day ahead so it is frozen and ready to use.
As for flavoring, almond extract is added to boost the flavor profile of the pistachio ice cream. However, if desired, other flavorings can be added as well. The recipe mentions that adding green food coloring is optional and depends on personal preference. Without the coloring, the ice cream will have a natural tan or lightly brown color.
It is also mentioned that eggs are used in this recipe to add flavor, prevent ice crystallization, and create a smooth and creamy texture. While eggs are important for delicious ice cream, it is noted that there are egg-less recipes available as well.
In terms of choosing an ice cream maker, the author recommends using the Cuisinart 1.5 quart ice cream maker or the Cuisinart ICE-70 Electronic Ice Cream Maker for a slightly more professional model with additional features such as an LCD screen and faster processing time.
Overall, while an ice cream maker is recommended for this recipe, it is possible to make the ice cream without one by following alternative steps provided in the topic information.
Homemade Pistachio Almond Ice Cream
Homemade Pistachio Almond Ice Cream is a deliciously creamy ice cream made using a custard-style base with eggs. The recipe starts by soaking crushed pistachios with milk and sugar for an hour, allowing the nuts to release their natural flavors and textures. The resulting milk mixture is then strained to remove the pistachio pieces.
In a separate bowl, egg yolks and sugar are whisked together before slowly adding in some of the pistachio milk mixture to temper the eggs. This egg mixture is then combined with the remaining pistachio milk mixture in a saucepan and simmered until slightly thickened, creating a custard-like texture. The custard is strained again and cooled before adding in heavy cream, vanilla, and almond extract. Green food coloring can also be added for a vibrant green color.
The chilled mixture is then churned in an ice cream maker according to the manufacturer’s instructions. In the last 5 minutes of churning, some of the saved pistachios are added for texture. The ice cream is transferred to a freezer-safe bowl and frozen for at least 2 hours before serving.
It’s worth noting that while this recipe uses an ice cream maker to achieve a creamy texture, it can still be made without one. Instead of churning the mixture, it can be poured into ice cube trays and frozen until solid. When ready to eat, the ice cream cubes can be blended with the remaining heavy cream until smooth.
Overall, Homemade Pistachio Almond Ice Cream offers a rich and creamy flavor profile with the combination of pistachios and almond extract.
Ingredients
This Homemade Pistachio Almond Ice Cream recipe requires the following ingredients:
– 1 1/4 cups (154 g) shelled roasted pistachios, divided
– Half and half or heavy cream
– Whole milk
– Egg yolks
– Sugar
– Vanilla extract
– Almond extract
– Green food coloring (optional)
Instructions
Instructions:
1. In a food processor, crush one cup of pistachios with 1/4 cup of sugar until it becomes a crumbly mixture.
2. In a saucepan over medium heat, combine the crushed pistachios and whole milk. Stir constantly and bring it to a simmer, but not a boil.
3. Once steaming, remove the pot from heat, cover it, and let the pistachios soak for at least 1 hour.
4. Strain the mixture through a fine mesh sieve, pressing the nuts with a spatula to extract as much milk and flavor as possible. Store the strained pistachio pieces in the refrigerator.
5. In a small bowl, whisk together the egg yolks and remaining sugar. Slowly add 1/2 cup of the pistachio milk mixture into the egg mixture to temper the eggs.
6. Pour the entire egg mixture back into the saucepan with the pistachio milk mixture and simmer over medium heat, stirring constantly until slightly thickened like custard (about 5-10 minutes). Do not boil.
7. Remove from heat and strain the custard through a fine mesh sieve into a bowl. Cool by placing the bowl over ice.
8. Once cooled, pour in heavy cream, vanilla extract, almond extract, and green food coloring if desired. Stir well to combine.
9. Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight until fully chilled.
10. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions for about 15 minutes or until set.
11. In the last 5 minutes of churning, add some or all of the reserved pistachios for added texture (about 3/4 cup).
12.Transfer the churned ice cream to a freezer-safe bowl, cover it, and freeze for at least 2 hours before serving.
13. Enjoy your homemade pistachio almond ice cream!
Note: If you don’t have an ice cream maker, you can still make this recipe by freezing the mixture in ice cube trays. Blend the frozen ice cream cubes with the remaining heavy cream until smooth before freezing again for 2 hours.
Equipment Needed
– Ice cream maker
– Food processor
– Saucepan
– Fine mesh sieve
– Spatula
– Small bowl for whisking eggs
– Blender (if making ice cream without an ice cream maker)
– Freezer-safe bowl or container
Notes
– This ice cream recipe uses a custard-style base made with eggs, which adds flavor and creates a smooth and creamy texture.
– The pistachios are soaked with milk and sugar for an hour to release their natural flavors and texture, resulting in a heavenly milk mixture.
– Adding a touch of almond extract boosts the flavor profile of the ice cream. You can leave it out or replace it with a different nut extract if desired.
– The addition of green food coloring is optional. It gives the ice cream a green tint, but you can leave it out for a more natural-looking tan or lightly brown color.
– This recipe requires an ice cream maker. Make sure to freeze the barrel ahead of time so it’s good and frozen when you’re ready to use it.
– You can experiment with different combinations of milk, cream, and half-and-half to find the level of creaminess and scoopability that suits your preference.
– If you don’t have an ice cream maker, you can still make this recipe by freezing the mixture in ice cube trays and blending it with the remaining heavy cream until smooth.
– Eggs are an important ingredient in ice cream as they add flavor, prevent ice crystallization, and create a smooth texture. However, if you prefer to make eggless ice cream, there are recipes available without eggs.
– Investing in an ice cream maker is recommended for making great homemade ice cream consistently. The Cuisinart 1.5 quart ice cream maker is highly recommended for its performance and compact design.
Nutrition
This Homemade Pistachio Almond Ice Cream recipe contains the following nutritional information per serving:
Calories: 309
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 139mg
Sodium: 51mg
Potassium: 274mg
Total Carbohydrates: 16g
Dietary Fiber: 2g
Sugars: 11g
Protein: 7g
This Homemade Pistachio Almond Ice Cream recipe contains nuts (pistachios) and dairy (milk, heavy cream, and egg yolks). It may not be suitable for individuals with nut allergies or lactose intolerance. Please exercise caution and consult with a healthcare professional if you have any dietary restrictions or allergies.
In conclusion, pistachio ice cream is a delicious and creamy treat that offers a unique flavor experience. Its distinctive nutty taste combined with the smooth texture makes it a popular choice among ice cream enthusiasts. Whether enjoyed on its own or as a complement to other flavors, pistachio ice cream is sure to satisfy any sweet tooth.
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