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!!
Servings 8 servings
- 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
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 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!!
Make sure the custard is completely cooled before processing it in the ice cream machine.
- 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