The Best Homemade Pistachio Ice Cream Recipe

This recipe for homemade pistachio ice cream starts with a custard base that is churned with crunchy and crushed pistachio nuts in an ice cream machine.

From the time my husband bought me my Cuisinart ice cream maker for my birthday, I fell in love making my own ice cream. It’s ridiculously creamy and rich and I know it’s made with real food like cream and eggs from our chickens!

Right off the bat, I put my new ice cream maker to work making homemade versions of all of my family’s favorite ice cream flavors. I developed (what I think is) the perfect creamy ice cream base that I use for all of the ice cream flavors I share!

If you’re a fan of pistachio ice cream, this homemade version will knock your socks off! It has a perfectly creamy vanilla base that is loaded with pistachio flavor. Disclaimer: you’ll never be able to go back to eating store-bought!

Next time, you’ll have to try making our homemade vanilla ice cream too!

This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure here.

what you need to make the best pistachio ice cream recipe

ingredients

• Whole Milk – You can use 2% milk for lower fat, but whole milk will give you the creamiest ice cream.
• Sugar – White granulated sugar.
• Egg Yolks – To make the custard base of this ice cream.
• Heavy Whipping Cream – Thick heavy cream is a necessity for a super creamy ice cream.
• Vanilla Extract – The base of this ice cream is a sweet vanilla ice cream.
• Pistachios – Shelled raw, unsalted pistachio nuts.
• Salt – Just a pinch of salt.
• Food Coloring (optional) – If you want to get that green color pistachio ice cream typically has.

how to make real pistachio ice cream

Prep – Add the 4 egg yolks and 1/4 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a pale yellow color.

Roughly chop the pistachios. Combine 1/2 cup of the nuts with 1/4 cup of sugar in a food processor and process until it is finely chopped.

Combine – In another small saucepan heat 1 cup of milk and the ground pistachios over medium-low heat until it just starts to simmer.

Temper the Eggs – Slowly add the warm milk to the pan with the egg mixture, stirring constantly.

Heat – Return the mixture to medium heat until it reaches 165º F. Immediately remove the pan from the heat.

Chill – Pour the custard base into an airtight container with a piece of plastic wrap laid on the surface to keep a “skin” from forming. Refrigerate it for 4-6 hours.

Churn – After the custard has chilled, stir in 1 cup of heavy cream and 1 teaspoon of vanilla extract. Pour it into your ice cream maker and churn according to the manufacturer’s instructions.

Add the Remaining Pistachios – During the last few minutes of churning, add the remaining pistachio pieces to the ice cream and let the machine fold them in.

Tips For Success

To Serve – Enjoy your homemade ice cream straight out of the machine for a soft serve consistency or freeze it for at least an hour for a firmer result. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.

To Store – Store leftovers in a tightly sealed freezer safe container for up to 1 month.

FAQ about this homemade pistachio ice cream recipe

Do I need an ice cream maker?

This recipe is meant to be made in ice cream machine, but if you don’t have one, you can pour the ice cream mixture into a container, freeze for 2 hours. After it’s mostly frozen, take it out and mix it with electric beaters until it’s smooth.

Can I make it without eggs?

This recipe is made from a custard base that relies on eggs to give it the right consistency. Here is an egg-free pistachio ice cream you might like to try instead.

How long does it take to make ice cream in an electric ice cream maker?

It will vary a little from one brand of machine to another, but typically it takes about 30 minutes for ice cream to freeze to the right consistency.

what happens if you over churn ice cream too long?

Over churning will cause ice crystals to form in your ice cream and it won’t have the creamy texture it should.

How long does homemade ice cream last?

Homemade ice cream will last up to 2 months in the freezer if it’s stored in an airtight freezer-safe container, but it’s best enjoyed within 1 month for the best flavor and texture.

Best containers to store homemade ice cream in

You can freeze ice cream in any freezer safe containers. These are some of my favorite containers to use:

• 32 oz. Freezer Containers With Lids
• Set of 2 Quart Sized Ice Cream Containers With Lids
• Glass Rubbermaid Freezer Containers

more homemade Ice cream recipes

Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!