Ingredients
Scale
- 2 cups shelled pistachios (unsalted)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Heat heavy cream, whole milk, and half of the sugar in a saucepan over medium heat until simmering; remove from heat.
- Whisk egg yolks and remaining sugar in a bowl until light and creamy.
- Slowly add hot cream mixture to egg yolks while whisking continuously to temper.
- Combine tempered egg mixture back into saucepan with remaining cream; cook on low heat, stirring constantly until slightly thickened (about 5-7 minutes).
- Strain custard through a fine-mesh sieve into a bowl; stir in vanilla extract.
- Chill custard in the refrigerator for at least 4 hours or overnight.
- Toast pistachios in a dry skillet until golden and fragrant; cool completely.
- Churn chilled custard in an ice cream maker according to manufacturer’s instructions; fold in toasted pistachios during last minutes of churning.
- Transfer to a freezer-safe container, cover, and freeze for an additional 4-6 hours until firm.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 300
- Sugar: 24g
- Sodium: 50mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Use high-quality ingredients for the best flavor. Experiment with mix-ins like chocolate chunks or caramel swirls for unique variations.