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Pistachio Ice Cream (With Real Pistachios)

  • Author: Myles
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes + about 8 hours chill time
  • Yield: 10 servings 1x


Sweet, nutty, and luxuriously creamy…That’s exactly what you will get from this Pistachio Ice Cream recipe. The sweet vanilla flavor is made even better with the texture that crushed pistachios provide.



1 c. whole pistachios (roughly chopped, divided)

4 egg yolks

2 tsp. vanilla extract

1 tsp. pure almond extract

2 c. heavy cream

1 c. evaporated milk

3/4 c. granulated sugar

1/2 tsp. salt


  1. Add the granulated sugar and 1/2 cup of pistachios to a food processor and process until finely chopped and well-blended.
  2. In a saucepan over medium-low heat, add the evaporated milk and cream. Add the pistachio mixture as well and cook until almost simmering. Stir in occasionally for about 4 minutes. Once the sugar has dissolved, remove from heat.
  3. Beat the egg yolks in a small bowl and slowly whisk about 1 cup of the hot milk mixture. Put the mixture in the saucepan and cook for about 10 minutes or until thickened. Stir occasionally and do not allow it to boil.
  4. Pour the mixture through a fine-mesh sieve set over a bowl and get rid of what is left on the strainer.
  5. Cover the custard and refrigerate for a few hours or until completely chilled.
  6. Add the almond and vanilla extract to the mixture and pour into an ice cream maker. Freeze or churn according to the manufacturer’s instructions.
  7. Stir in remaining pistachios. Transfer the ice cream to a container, cover with plastic, and freeze for about 3 hours or until firm.


  • You can refrigerate the custard overnight if you wish to.
  • Take note that some ice cream makers may require you to refrigerate their bowl overnight as well.
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