Homemade pistachio ice cream made with real pistachios, egg yolks, cream, and evaporated milk for a rich, creamy texture and authentic nutty flavor. This easy pistachio ice cream recipe is perfect for summer desserts or special occasions. Make it with or without an ice cream maker and get a smooth, refreshing frozen treat packed with natural pistachio taste. Ideal for serving with cakes, cookies, or fresh fruit.

This rich and creamy pistachio ice cream is made with real pistachios for an authentic nutty flavor. A silky custard base of egg yolks, cream, and evaporated milk creates a smooth, luxurious texture that’s perfect for any occasion.

Ingredients

4 egg yolks
¾ cup granulated sugar
2 cups heavy cream
1 cup evaporated milk
½ teaspoon salt
2 teaspoons vanilla extract
1 teaspoon pure almond extract
1 cup whole shelled pistachios, roughly chopped and divided

Instructions

Blend the Pistachios:
Add ½ cup pistachios and ¾ cup sugar to a food processor. Pulse until the nuts are finely ground and blended with the sugar.
Prepare the Custard Base:
In a medium saucepan over medium-low heat, combine the evaporated milk, heavy cream, salt, and the pistachio-sugar mixture. Stir occasionally and cook until the mixture is almost simmering and the sugar has dissolved, about 3–4 minutes. Remove from heat.
Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks until smooth. Slowly whisk in about 1 cup of the warm milk mixture to temper the eggs. Then, pour the tempered yolks back into the saucepan with the remaining mixture.
Cook Until Thickened:
Return the saucepan to medium heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 8–10 minutes. Do not let it boil.
Strain and Chill:
Pour the custard through a fine-mesh sieve into a clean bowl to remove any solids. Cover and refrigerate for several hours, or overnight, until completely chilled.
Churn the Ice Cream:
Stir in the vanilla and almond extracts. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Add the Remaining Pistachios:
Stir in the remaining ½ cup chopped pistachios. Transfer the ice cream to an airtight container, press plastic wrap directly onto the surface, and freeze until firm, at least 3 hours.

Tips

Use raw, unsalted pistachios for the best flavor and color.
Chill both the custard and the ice cream maker bowl overnight for the smoothest texture.
Do not overcook the custard—remove it from heat as soon as it thickens to prevent curdling.
For a naturally green hue, blend a small handful of fresh spinach with the milk (it won’t affect the taste).

Variations and Substitutions

Substitute almond milk or half-and-half for evaporated milk if preferred.
Add mini chocolate chips or white chocolate chunks for a fun twist.
Swap pistachios for hazelnuts, almonds, or macadamia nuts for a different nutty flavor.
Add a swirl of honey or caramel before freezing for extra sweetness.

FAQs

Can I make pistachio ice cream without an ice cream maker?
Yes. Freeze the custard in a shallow dish, stirring every 30 minutes until creamy, about 3–4 hours.

Why strain the custard?
It removes any bits of cooked egg or pistachio, giving you a smooth and silky texture.

How long does it last in the freezer?
Homemade pistachio ice cream keeps well for up to 2 weeks in an airtight container.

Serving Suggestions

Serve a scoop with fresh berries, chocolate sauce, or crushed pistachios on top. It pairs beautifully with cookies, cakes, or baklava for a Mediterranean-inspired dessert.

Why You’ll Love This Recipe

This pistachio ice cream has the perfect balance of creamy texture and nutty flavor, made with real ingredients and no artificial coloring. It’s a refreshing, elegant treat that’s easy to make at home and sure to impress at any gathering.