Pistachio Ice Cream

I’ve made this ice cream recipe a few times now and its come out great each time.  It hasn’t replaced Cookies ‘N Cream as my personal favorite, but its still pretty darn good.

Pistachio Ice Cream
  • ½ cup & 2 Tbsp unsalted, shelled pistachio nuts (do not use ones w/ red dyed shells)
  • 2 Tbsp light corn syrup
  • 1 cup half-and-half
  • ½ cup sugar
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ tsp salt
  • 1 cup heavy cream
  1. Place ½ cup of pistachio nuts and the corn syrup in a food processor. Process for 2 minutes or until the nuts are completely smooth.
  2. Bring the half-and-half to a simmer in a small heavy saucepan. Add the sugar and stir until it is completely dissolved. Remove from the heat. With the food processor running, slowly pour the hot half-and-half into the nut puree through the feed tube. Process until the mixture is completely smooth. Pour the nut mixture through a strainer into a large clean bowl. Allow to cool slightly. Stir in the vanilla and almond extracts, salt, and cream. Refrigerate until cold or overnight.
  3. Stir the chilled cream, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions, adding the remaining 2 tablespoons of nuts when the ice cream is semifrozen. Allow the machine to mix in the nuts. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
The Ultimate Ice Cream Book
by Bruce Weinstein
Page 105


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