This homemade Pistachio Ice Cream Recipe is over-the-top rich and easy to make! Just like your favorite ice cream shop, you'll love this old-fashioned ice cream!
Why You'll Love This Homemade Pistachio Ice Cream
If you're a pistachio lover, this homemade ice cream is going to be hard to resist. The rich custard base creates an incredibly smooth, creamy texture while the pistachio syrup and chopped nuts deliver plenty of nutty flavor in every bite. Unlike many store-bought versions, you control the ingredients and can adjust the flavor to suit your taste.
Whether you're serving it at a summer barbecue, a family gathering, or simply treating yourself after dinner, this old-fashioned pistachio ice cream is a fun way to bring ice cream shop flavor right into your own kitchen!
From the Orchard to the Ice Cream Maker
This is a photo I took a couple of years ago showing pistachios just before harvest. When they're ready to be picked, the outer hull turns a warm pink color and begins to split, revealing the shell underneath. They're beautiful to see on the tree and even better in a scoop of homemade pistachio ice cream.
Best Homemade Pistachio Ice Cream Recipe
Equipment
- Torani Pistachio Syrup
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 14 oz. sweetened condensed milk
- 6 egg yolks
- ¼ cup Pistachio Syrup Recommend Torani
- 1 teaspoon vanilla extract
- ½ cup pistachios shelled and chopped
Instructions
- Separate the eggs - reserving the whites for another use.
- In a saucepan, whisk together the condensed milk, cream, milk, pistachio flavoring and vanilla. Place over medium heat. Set your timer for 10 minutes and whisk continuously.
- Slowly add the egg yolks, one at a time. Continue to cook and whisk. Do not allow it to boil. Whisk the entire time. The mixture will thicken slightly.
- After 10 minutes is complete, pour the custard into a large bowl, cover with plastic wrap and place it in the refrigerator. Refrigerate for at least four hours - the custard must be completely cooled.*
- When you are ready to make the ice cream, prepare the machine. Pour the pistachio mixture into the ice cream maker. Process according to your manufacturer's instructions. Mine took about 40 minutes.
- Shell and roughly chop the pistachios while the ice cream is processing. When the ice cream maker stops stir in the pistachio pieces.
- Depending upon your machine you may need to freeze it longer, but why wait?!! We enjoy ours as soon as it's done!!
- Store ice cream in a freezer-safe container.
Notes
- If you're short on time place the bowl of custard into a second bowl filled with ice water - then tuck it into the fridge. That will cool it more quickly.
Nutrition
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Frequently asked questions (FAQ)
While an ice cream maker produces the smoothest texture, you can freeze the custard in a shallow container and stir it every 30 minutes until frozen.
Stored in an airtight container, homemade pistachio ice cream will keep for about 2 weeks in the freezer.
Yes. Pistachio paste provides a more intense nut flavor and can be substituted for the syrup, though you may need to adjust the sweetness.
Inside the shell, pistachios are lightly green in color. However, it's super light green. If your pistachio ice cream is green it's from green food coloring. It will not be green naturally.
Deb's tips for the pistachio ice cream
To prevent ice crystals from forming, place wax paper on top of the ice cream, cover with a lid, seal and freeze.
Related recipes
Looking for more ice cream recipes? There are some delicious ones on the blog for you to try!
- Black Mission Fig Ice Cream is unbelievably delicious! It's rich and creamy.
- This Creamsicle Ice Cream is a burst of citrus and just SO GOOD!
- For another delicious no-bake dessert try this recipe for Butterscotch Pudding Dessert.
💭 Recipe backstory
IIt's no secret that Dan loves ice cream. Whether it's vanilla, strawberry, or a bowl of this homemade pistachio ice cream, he's always happy to finish dinner with a sweet treat.
His favorite part might actually be the ice cream maker paddle. By the time he's finished sneaking tastes, there's usually more than a little ice cream on his shirt-but he's one happy guy!
Verna Buchanan says
This looks delicious, can't wait to try it. I also wanted to try the creamsicle ice cream, but your link went to the fig ice cream. (The fig link works.)
Are you able to fix the creamsicle ice cream link, or tell me how to find it? Thanks! Sooo glad I found your site today!
Debra Clark says
Oh goodness, I'm so sorry that link didn't work. I definitely need to re-do that recipe and get it back on the blog Verna! In the meantime though, here it is. Creamsicle Ice Cream is AMAZING. I hope you give it a try!! https://bowl-me-over.com/wprm_print/6188
T says
What’s the serving size in cups?
Thanks,
Tom
Debra Clark says
It will be about 2/3 cup. Enjoy the ice cream T!!
Alisa says
I didn't have any of the syrup, but I did have a packet of pistachio pudding! I put that in when the milk was cold and before the eggs. Worked like a charm! even gave it a light green color! ITS SO GOOD!!!!
Debra Clark says
Alisa that is brilliant! Your substitution is fantastic. I don't know that I would have thought of that. LOVE that you got the green color too. How fun! Now I'm going to have to try this too! Thank you so much for sharing!!!
Alisa says
Debra,I wanted to let you know, my daughter won't buy pistachio ice cream from a famous ice cream store because she said this is TONS better then theirs!
Debra Clark says
WOW! That is high praise Alisa - you've made my day!! Thank you for sharing, I'm glad it's such a hit!!
Shirley Sweitzer says
So refreshing on a hot day. Kids and adults love this! Thank you❤️
Debra Clark says
Isn't it the creamiest? I love that ice cream, Shirley. Glad you and your family enjoyed the recipe!! Thanks for your support of the blog!!
Angela Paris says
This ice cream looks SO yummy! What a fun recipe idea 🙂
Bowl Me Over says
It's the best, we absolutely love it - thank you!!