Pistachio Ice Cream with Crushed Nuts

Introduction

There’s something undeniably luxurious about pistachio ice cream. With its creamy texture, nutty flavor, and vibrant green hue, it’s a dessert that feels both indulgent and refreshing. This Pistachio Ice Cream with Crushed Nuts is a treat that balances rich creaminess with the earthy sweetness of pistachios, making it perfect for summer afternoons, dinner parties, or as a make-ahead dessert to keep in the freezer.

Unlike overly sweet store-bought versions, this homemade-style recipe highlights the natural flavor of pistachios, enhanced by a touch of vanilla. The addition of crushed nuts gives every spoonful a delightful crunch, adding texture to the velvety ice cream base. Whether you serve it in cones, bowls, or alongside cakes and pastries, this pistachio ice cream is sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 cup shelled pistachios (unsalted, lightly toasted)
• 4 large egg yolks
• 1 tsp pure vanilla extract
• Pinch of salt
• ½ cup chopped pistachios (for topping and mixing)

Instructions

1. Prepare pistachios – Lightly toast the shelled pistachios in a dry skillet over medium heat for 3–4 minutes, until fragrant. Let cool, then grind half into a fine paste using a food processor.
2. Make custard base – In a saucepan, combine milk, half the cream, sugar, and ground pistachios. Heat over medium until steaming but not boiling.
3. Temper egg yolks – In a separate bowl, whisk egg yolks. Slowly add a ladle of hot milk mixture while whisking constantly. Gradually add tempered yolks back into the saucepan.
4. Cook custard – Stir over low heat until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in vanilla and salt, then cool.
5. Chill and churn – Refrigerate the custard for at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to manufacturer’s instructions.
6. Add crunch – In the last few minutes of churning, fold in the remaining chopped pistachios.
7. Freeze and serve – Transfer to a container, freeze for at least 2 hours, then scoop and serve with extra crushed nuts on top.

Notes

• For deeper flavor, soak the pistachios overnight in milk before blending.
• Can be made without an ice cream maker by freezing and stirring every 30 minutes until firm.
• Pairs beautifully with baklava, brownies, or fresh fruit.