Homemade Pistachio Ice Cream
Sweet, salty, and nutty, this pistachio ice cream is everything you want in a dessert—it's made from just 8 ingredients and is the perfect treat for the summertime!
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Servings: 0
Ingredients
- 1 cup raw pistachios, or ½ cup pistachio butter (the only ingredient should be pistachios)
- 2 cups whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- ¼ cup light corn syrup
- ½ teaspoon kosher salt
- 5 egg yolks
- ⅓ cup nonfat dry milk powder
Instructions
- Preheat an oven to 350℉. Pour the pistachios onto a baking sheet and bake for 10-15 minutes, until lightly toasted and fragrant.
- Let the pistachios cool for a bit, then blend them with a pinch of salt in a high-powered blender until a nut butter forms (this could take up to 10 minutes).
- In a large saucepot, combine the milk, cream, sugar, corn syrup, and salt until well combined. Place the mixture over medium heat until it begins to steam. It should register 170℉ on a food thermometer.
- Carefully whisk in the egg yolks, stirring to ensure that everything is well incorporated and the yolks don't begin to scramble. Cook the custard until it covers the back of the spoon, or until it reaches 185℉. Whisk in the milk powder, then remove the custard from the heat.
- Scrape the pistachio butter into the ice cream base and use an immersion blender to evenly combine everything. Pour the mixture into a bowl or tupperware container and refrigerate until cold, preferably overnight.
- The next day, churn the ice cream base according to manufacturer's instructions. Serve the ice cream immediately, for a soft-serve consistency, or portion it into a loaf tin, cover with plastic wrap, and freeze until solid. Allow the ice cream to soften for 5 minutes before serving.