Creamy Pistachio Ice Cream Without an Ice Cream Maker
A rich, creamy pistachio ice cream made without an ice cream maker, with toasted pistachios, a classic custard base, and a soft, gelato-style texture. Makes about 1 quart / 0.9 liter.
Ingredients
- 1 ¼ cups (150 g) shelled unsalted pistachios, preferably blanched, divided
- 1 ⅔ cups + 1 teaspoon (400 ml) whole milk
- 1 cup + 1 tablespoon (250 ml) heavy cream
- 4 large egg yolks
- ⅓ cup + 1 tablespoon (80 g) cane sugar or light brown sugar
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
- 1 tbsp cornstarch
Instructions
- Start by preparing the pistachios. Toast them gently in a dry skillet, or in the oven at 300°F (150°C) for about 10 minutes, until they become fragrant. Watch them carefully, as pistachios can brown quickly.
- Set aside about ⅓ to ½ cup (50 g) of the pistachios, roughly chopped, to fold into the ice cream later. Finely grind the remaining pistachios in a food processor until they become a very fine powder. For a smoother texture, continue blending until the pistachios begin to release their oils and form a loose paste. You can also add a spoonful or two of the warm milk mixture later to help create a pistachio paste.
- In a saucepan, warm the milk, heavy cream, vanilla, and salt over medium-low heat. Do not let the mixture boil; it should be hot and steaming gently.
- In a separate bowl, whisk the egg yolks with the sugar and cornstarch until the mixture becomes pale and slightly thickened.
- Slowly pour the warm milk and cream mixture into the egg yolks, whisking constantly so the eggs do not scramble. Then pour everything back into the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon. This usually happens around 180–183°F (82-84°C). To check without a thermometer, dip a spoon into the custard, then run your finger through the cream on the back of the spoon. If the line stays clean and the custard does not immediately run back together, it is ready. The texture should be silky and lightly thickened, not heavy or boiling.
- Remove from the heat and stir in the ground pistachios or pistachio paste. Mix very well until the base is as smooth and even as possible. For an extra-smooth ice cream, you can blend the mixture briefly with an immersion blender.
- Pour the custard into a bowl, cover directly on the surface with plastic wrap, and let it cool completely in the refrigerator for at least 3 to 4 hours, or preferably overnight.
- Once the mixture is completely cold, pour it into a shallow freezer-safe dish. Place it in the freezer. During the first 4 to 6 hours, stir the ice cream vigorously every 30 to 45 minutes with a fork or whisk to break up the ice crystals and keep the texture creamy.
- When the ice cream is beginning to set but is still soft enough to stir, fold in the chopped pistachios.
- Before serving, let the ice cream sit at room temperature for 10 to 15 minutes so it softens slightly and becomes beautifully creamy again. Serve on its own, with a few extra toasted pistachios, or with a very small pinch of flaky sea salt to bring out the flavor of the pistachios.