Delicious Homemade Pistachio Ice Cream

This homemade pistachio ice cream is rich, creamy, and packed with real pistachio flavour. Easy to make and perfectly refreshing, it’s an ideal treat for pistachio lovers everywhere!

Ingredients:

• 1 cup unsalted pistachios (plus extra for garnish if desired)

• 2 cups whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional, for extra nuttiness)

• A pinch of salt

• A few drops of green food colouring (optional, for colour)

Instructions:

1. Blend the Pistachios:

   • In a food processor or blender, finely grind the pistachios until they form a fine paste. (Don’t worry if it’s slightly chunky; this will add some texture.)

2. Prepare the Ice Cream Base:

   • In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat the mixture over medium heat, stirring occasionally until it starts to steam, but don’t let it boil.

   • Add the pistachio paste to the hot milk mixture and stir well until fully combined. Remove from heat, cover, and let sit for 30 minutes to infuse the flavors.

3. Make the Custard:

   • In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is thick and pale.

   • Slowly pour the warmed milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.

   • Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F / 76°C). Be careful not to let it boil.

4. Flavor and Color:

   • Remove from heat, then stir in the vanilla extract, almond extract (if using), and a pinch of salt. Add a few drops of green food colouring if desired.

5. Chill the Base:

   • Pour the custard into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled.

6. Churn the Ice Cream:

   • Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes). If you don’t have an ice cream maker, pour it into a freezer-safe container and stir every 30 minutes for 2-3 hours until it’s thick and creamy.

7. Freeze and Serve:

   • Transfer the churned ice cream to a container, cover, and freeze for at least 2 hours until firm.

   • When ready to serve, scoop into bowls and garnish with chopped pistachios if desired.

Enjoy your homemade pistachio ice cream!