Homemade pistachio ice cream

Homemade Pistachio ice cream, a simple and easy recipe for the heat. If we want to make dried fruit ice cream, the basic ingredient is undoubtedly nut butter which, if you make it at home, it is important to take two factors into account: the ingredients must be very fresh and so that we have an intense flavor and a good texture, it is essential to roast them beforehand. Making nut butter is not difficult, but we do need to have a really powerful food processor.

Once we have the pistachio butter, either homemade or purchased, making pistachio ice cream is an easy process. We make our ice cream cream, let it cool and finally butter it. If we have an ice cream maker, this last step is simplified and we ensure a perfect shortbread and texture. But in case of not having this appliance, we will have to provide the air to our ice cream manually. For this ice cream we are going to use an ice cream maker, although we will also indicate how to do it without it, to break the ice particles that will form and leave us with a creamy and smooth ice cream.

How to make pistachio butter

When making nut butter, it is important to take two factors into account; that the ingredients are very fresh to avoid a rancid taste and that they are previously toasted, which will facilitate the release of their own oil. This and a powerful food processor will make us have a creamy butter without the need for added oils.

To make the butter for our ice cream, we remove the outer shell of the pistachios and toast them for 10 minutes in a pan, or in the oven at 130 ºC. We stir them several times so that they are toasted evenly and that they do not burn, as it would spoil the flavor of the butter and later the ice cream. Still hot, we remove the inner skin, put them in the processor and we crush them until we have a creamy texture.

Once we have the butter, making the pistachio ice cream is an easy process. For this ice cream we are going to use an ice cream maker, although we are also going to indicate how to do it without an ice cream maker to provide the necessary air to the ice cream so that it is creamy and smooth.

recipe information

• • Preparation time: 30 minutes

• • total time: 11 hours and 30 minutes

• • rations:6

• • Category: dessert

• • type of cuisine: international

• • calories: 167 kcal per 100 g

Ingredients for pistachio ice cream for 6 people

• • 250 ml of milk

• • 300ml evaporated milk

• • 70 g invert sugar

• • 3 egg yolks

• • 100 g pistachio butter

• • pistachios to decorate

How to make pistachio ice cream

We begin the recipe by weighing and measuring the ingredients. We put both milk and the inverted sugar in a saucepan, we bring it closer to the fire and when it starts to boil we set it aside.

Separately, in a bowl, we will mix the egg yolks with the pistachio paste.

We mix until we have a homogeneous cream and with the ingredients perfectly integrated.

When it is frothy we add the hot milk little by little and without stopping stirring.

When it is integrated, we bring it back to the fire and, without stopping to stir, we wait for the mixture to thicken a bit.

When it is ready, remove it from the heat and cool it quickly by placing the saucepan on top of a bowl with ice.

Once the mixture is cold, we put it in the fridge for another 6 hours so that it matures and the flavors settle before buttering it. After this resting time, we put the cream in the ice cream maker and butter for half an hour, following the instructions of our machine, to provide air to our ice cream and that the creamy texture remains.

If we don’t have an ice cream maker, once the cream is cold we pour it into the mold, cover it and store it in the freezer. To provide air to the ice cream, during the first 3 hours of freezing we will take it out of the freezer every half hour and stir it well with some rods or a fork. In this way, we will be able to break the ice crystals that are formed.

Finally, and once this process is finished, we will store it in the freezer for a minimum of two hours before consuming it.

If the ice cream is very hard when it is time to eat it, as domestic freezers are at a very low temperature, we will take it out about 10 minutes before serving and its texture will be much smoother and creamier.

Easy preparation summary

1. 1. We weigh and measure all the ingredients of our recipe

1. 1. We put the milk and the inverted sugar on the fire and when it boils we set it aside to cool a little

1. 1. In a bowl, mix the egg yolks with the pistachio butter.

1. 1. Add the previous mixture little by little and without stopping stirring

1. 1. We put it back on the fire and let it thicken.

1. 1. Cool it quickly in a bowl with ice on the outside and refrigerate it for 6 hours

1. 1. We put the mixture in an ice cream maker and butter it

1. 1. If we do not have an ice cream maker, we pour it into the mold, put it in the freezer, and stir it every half hour with some rods, during the first 3 hours.

1. 1. We will leave the ice cream for a couple more hours and we can consume it