Imagine a dessert so decadent, so rich, and so irresistibly smooth that it transforms an ordinary moment into a gourmet experience. Our Pistachio Nut Ice Cream is not just a frozen treat - it's a culinary journey that combines the nutty sophistication of pistachios with the creamy indulgence of homemade ice cream. Whether you're a dessert enthusiast or a curious foodie, this recipe promises to elevate your taste buds and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup shelled pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Toast the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden. Allow to cool completely.
- Grind 3/4 cup of the toasted pistachios in a food processor until they become a fine, slightly oily powder. Reserve the remaining 1/4 cup of pistachios for garnishing.
- In a medium saucepan, combine heavy cream, whole milk, granulated sugar, ground pistachios, salt, and vanilla extract. Whisk together until sugar begins to dissolve.
- Place the saucepan over medium heat and warm the mixture, stirring continuously. Heat until it just begins to simmer, but do not let it boil.
- Remove from heat and let the mixture steep for 15 minutes to allow the pistachio flavor to infuse into the cream.
- Strain the mixture through a fine-mesh sieve, pressing on the solids to extract maximum flavor. Discard the solids.
- Cover the strained cream mixture and refrigerate for at least 2 hours or until completely chilled.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container. Roughly chop the reserved pistachios and sprinkle on top.
- Freeze for 2-3 hours until firm. Let sit at room temperature for 5 minutes before serving to soften slightly.
Tips
- Always toast pistachios before grinding to enhance their deep, nutty flavor.
- Use a fine-mesh sieve when straining to ensure a smooth, creamy texture.
- Chill the mixture thoroughly before churning for the best ice cream consistency.
- If you don't have an ice cream maker, you can use the no-churn method by whipping the cream and condensed milk together.
- For extra richness, consider adding a tablespoon of vodka to prevent ice crystals and maintain a softer texture.
- Allow the ice cream to sit at room temperature for 5 minutes before serving to achieve the perfect scoopable consistency.
- Store in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 8g
Fat: 36g
Saturated Fat: 18g
Cholesterol: 95mg
