Dreamy Creamy Pistachio Ice Cream

We made creamy, dreamy homemade pistachio ice cream 🍦 for Independence Day. If you nail your custard, you will perfect your ice cream. Enjoy

Creamy Dreamy Pistachio Ice Cream

Author: Alexis Avila, A Day in the Bite

Recipe type: ice cream

Cuisine: dessert

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 6-8

We made creamy, dreamy homemade pistachio ice cream 🍦 for Independence Day. If you nail your custard, you will perfect your ice cream. Enjoy

Ingredients

¼ cup shelled salted pistachios and another ¼ cup for later
⅛ cup sugar and another ¾ cup for later
2½ c. whole milk
2 c. heavy cream
6 egg yolk (7 egg yolks if eggs are small)
½ tsp. almond extract
¼ tsp. vanilla extract or paste
1/16 tsp. of green food coloring

Instructions

In a food processor, grind a few pulses ¼ c of the whole pistachios (then put aside for later)
then in food processor, grind other ¼ cup of whole pistachios along with ⅛ cup of the sugar until fine and powdery
In a large heavy bottom saucepan bring the milk, cream and ¾ c. sugar to a boil and then pour the pistachio sugar mixture into the hot milk, and allow it to continue heating to a boil whisking every minute or so, add vanilla extract now or vanilla bean paste.
After about 3-5 minutes, turn the heat off and strain the milk mixture with a mesh sieve into a medium size bowl (this allows you to leave the pistachio bits behind making a mixture much smoother and satisfying)
Then re-add the mixture back into the pot.
Beat the egg yolks in a separate bowl and Temper the egg yolks by gradually pouring about a cup the hot milk SLOWLY into a glass bowl, while whisking vigorously to prevent the eggs from scrambling. Keep adding the hot liquid into egg mixture until the bowl feels warm. Once it feels warm the eggs are tempered. Now Gradually add the rest of the hot liquid into the egg mixture.
Add the almond extract now.
Turn the heat on low and add the egg mixture in glass bowl back to the pot and with a RUBBER SPATULA, continuosly mix the egg liquid in a FIGURE 8 PATTERN.
Cook until it thickens and reaches 170 degrees on a thermometer, about 1-5 minutes. It's done when its 170 degrees and/OR the liquid coats the back of the spoon or spatula.
Remove from the heat immediately and pour liquid into the glass bowl
Then cover with plastic wrap, pressing it against the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, preferably over night.
Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20 minutes if you're using a KitchenAid bowl).
About half way through, add the green food coloring (a few drops will really turn it green so don't add too much!)
Then with about five minutes left with the ice cream machine, add the ¼ cup of the reserved chopped pistachios. (if you add pistachios too early in the ice cream making process, they will turn into little rock-like bites in your mouth later!)
Place in a freezer-safe container and chill for 3-4 hours before serving.