A taste of Rome, recreated at home
I’ve just returned from a quick getaway to Rome and if there’s one thing I won’t forget, it’s the relentless summer heat. No wonder gelato shops popped up on every street corner, almost like mushrooms after the rain. My absolute go-to flavour was pistachio. I had it every day, sometimes twice a day and even then, it didn’t feel like enough. Somewhere between licking my last cone and boarding the flight home, I made up my mind – I’d whip up a batch of Homemade Pistachio Ice Cream as soon as I got back to the UK. With these warmer days we’re having, I knew it would be the perfect antidote.
The secret is in the pistachio cream
If you’ve been following along for a while, you might remember my Dubai chocolate cake recipe where I also showed how to make homemade pistachio cream. That very same luscious paste comes in handy again here. Once you’ve got that cream ready, you’re more than halfway to making the perfect Homemade Pistachio Ice Cream.
What I love about making my own pistachio cream is the control I have over the ingredients – no preservatives, no unnecessary extras. Just good quality pistachio nuts, whole milk, white chocolate (or condensed milk, if you prefer) and a knob of butter. The result? A rich, nutty paste that’s pure pistachio joy.
What you’ll need
You’ll be pleased to hear that this Homemade Pistachio Ice Cream recipe calls for only a few simple ingredients. Once you’ve prepared your pistachio cream (click here for my step-by-step recipe), the rest is easy. Just remember: blanching and peeling the pistachio is key, you want that vibrant green colour and clean nutty flavour, not the bitterness from the skins.
Here’s what else you’ll need:
- Whole milk and double cream
- Caster sugar – it keeps the colour and flavour clean
- A touch of green food colouring (totally optional, a small drop or two of green food colouring to bring back that vibrant hue that can fade once mixed with dairy)
There are no egg yolks in this version. That means no tempering or custard-making, just a simple heat-and-stir approach that’s perfect for beginners and busy cooks alike.
How to make Homemade Pistachio Ice Cream
Start by gently warming the milk, double cream and sugar in a saucepan over low heat. Don’t let it boil, the idea is just to dissolve the sugar. This will only take a few minutes. Once the sugar is fully dissolved, remove the pan from the heat.
Next, spoon your homemade pistachio cream into a large bowl. Slowly pour the warm milk mixture, stirring gently to combine everything smoothly.
If you’re using food colouring, this is when to add it, just a little to bring back that lovely green shade that can get lost when mixed with the milk and cream.
Cover the bowl with cling film or a lid and chill the mixture for a couple of hours. If you’re short on time, pop it in the freezer for about 30-45 minutes instead.
Churn it your way
You can make Homemade Pistachio Ice Cream with or without an ice cream maker. I do recommend using a machine though if you want that smooth, scoopable texture we all love. I use the KitchenAid ice cream bowl attachment and keep the bowl in my freezer so it’s always ready to go. If you’re not like me, make sure it’s been frozen for at least 12-24 hours before you churn.
Pour your chilled mixture into the bowl and churn for about 20-25 minutes. Once it’s done, you’ll have a beautiful soft-serve texture that’s incredibly hard to resist. I always treat myself to a scoop right then and there. Transfer the rest into a freezer-safe container and freeze for at least 6 hours or overnight to set properly.
No machine? No problem. Just pour the mixture into a freezer-safe container, and stir it every hour or so for the next few hours to break up any ice crystals.
Time to serve
And there you have it – Homemade Pistachio Ice Cream that brings a taste of Italy right to your kitchen. Serve it in bowls or cones, and don’t forget a sprinkle of crushed pistachios on top for that extra crunch. It’s creamy, nutty, cool and comforting – everything you could want on a hot summer day.
If you’re into making ice cream at home as much as I am, don’t miss my Vietnamese coffee ice cream recipe. It’s rich, bold and oh-so-delicious. And stay tuned – more frozen treats are on the way!
For now, keep cool with this delicious Homemade Pistachio Ice Cream with me 🙂
Homemade Pistachio Ice Cream to Beat the Summer Heat
Description
This homemade pistachio ice cream is rich, creamy and full of real pistachio flavour. Made with a smooth homemade pistachio cream, this no-egg recipe is simple, delicious, and the perfect way to cool off on a warm day.
Ingredients
Instructions
-
Make the Ice Cream Base
- In a sauce pan, gently heat the whole milk, double cream and sugar over low heat.Â
- Gently stir until the sugar dissolves fully, this should take just a few minutes. Do not let it boil.Â
-
Mix with Pistachio Cream
- In a large bowl, add your pistachio cream.Â
- Slowly pour the warm milk mixture over the cream, stirring gently until well combined.Â
- Add a couple of drops of food colouring if using and stir through.Â
-
Chill the Mixture
- Cover the bowl and chill in the fridge for at least 2-3 hours.Â
- If short on time, pop it in the freezer for 30-45 minutes instead.Â
-
Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker.Â
- Churn for 20-25 minutes or follow your machine's instructions, until it reaches soft-serve consistency.
-
Freeze to Set
- Scoop the soft ice cream into a freezer-safe container.
- Freeze for at least 6 hours or overnight until firm.Â
-
Serve and Enjoy
- Scoop into bowls or cones.
- Top with crushed pistachios if you like and enjoy!
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 182.92kcal
- % Daily Value *
- Total Fat 17.15g27%
- Saturated Fat 10.87g55%
- Trans Fat 0.56g
- Cholesterol 53.64mg18%
- Sodium 23.32mg1%
- Potassium 77.03mg3%
- Total Carbohydrate 6.02g3%
- Sugars 6.11g
- Protein 2.09g5%
- Vitamin A 197.59 mcg
- Vitamin C 0.27 mg
- Calcium 58.99 mg
- Iron 0.05 mg
- Vitamin D 1.05 mcg
- Vitamin E 0.43 mg
- Vitamin K 1.52 mcg
- Thiamin 0.02 mg
- Riboflavin 0.12 mg
- Niacin 0.05 mg
- Vitamin B6 0.02 mg
- Folate 3.09 mcg
- Vitamin B12 0.18 mcg
- Phosphorus 47.86 mg
- Magnesium 5.74 mg
- Zinc 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
