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Homemade Pistachio Ice Cream Recipe in silver bowl with spoon.

Pistachio Ice Cream Recipe

Sweet, creamy ice cream Homemade Pistachio Ice Cream Recipe is over-the-top rich and easy to make. Everyone loves old-fashioned ice cream and this treat is the BEST ever!!
Course Dessert
Cuisine American
Keyword Sweet
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate custard 4 hours
Total Time 20 minutes
Servings 8 servings
Calories 473kcal
Author Deb Clark


  • 2 cups heavy cream
  • 2 cups whole milk
  • 14 oz. sweetened condensed milk
  • 6 egg yolks
  • 1/4 cup Pistachio Syrup Recommend Torani
  • 1 tsp vanilla


  • Separate the eggs - reserving the whites for another use.
  • In a saucepan, whisk together the condensed milk, cream, milk 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 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. Process according to your machine's directions - 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 chopped nuts.
  • Depending upon your machine you may need to freeze it longer, but why wait?!! We enjoy ours as soon as it's done!!


*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.


Calories: 473kcal | Carbohydrates: 39g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 250mg | Sodium: 124mg | Potassium: 330mg | Sugar: 37g | Vitamin A: 1300IU | Vitamin C: 1.7mg | Calcium: 267mg | Iron: 0.8mg