A Classic with Nutty Elegance
Pistachio ice cream has a flavor that’s both refined and nostalgic. With its buttery texture and subtle sweetness, it’s long been a favorite at old-school ice cream parlors, and making it from scratch takes it to a whole new level. This recipe blends real pistachio nuts with a creamy custard base and a hint of almond extract for that authentic, full-bodied flavor.
Skip the green food coloring and artificial flavors. This is the real deal.
Ingredients:
- 1 recipe Custard Ice Cream Base, chilled
- 1 cup shelled, blanched, peeled, and coarsely chopped pistachio nuts
- ½ teaspoon almond extract
Instructions:
- In a mixing bowl, combine the custard base, pistachio nuts, and almond extract.
- Stir gently to blend the ingredients evenly.
- Pour the mixture into your Whynter ice cream maker.
- Freeze according to the manufacturer’s instructions.
- Ripen in the freezer for 2–4 hours for a firmer scoop, if desired.
Tips:
- To blanch and peel pistachios, pour boiling water over the shelled nuts, let sit for 2–3 minutes, then rub off the skins with a clean towel.
- For extra texture, reserve a handful of pistachios and fold them in during the last minute of churning.
- A light sprinkle of sea salt on top before serving really brings out the nutty flavor.
Traditional, Timeless, and Truly Homemade
Real Pistachio Ice Cream isn’t neon green or overly sweet—it’s creamy, nutty, and satisfying. With just a few simple ingredients and a good-quality custard base, you can enjoy this beloved flavor the way it was meant to be: homemade and honest.
