No Churn Pistachio Ice Cream
Rated 5.0 stars by 1 users
Category
Dessert
Servings
1 quart
Prep Time
15 minutes
Cook Time
6 hours
This no-churn pistachio ice cream is all about rich, old-school flavor with minimal fuss. Real pistachios get blended into a silky custard base, creating a naturally nutty, softly sweet ice cream that freezes up creamy and scoopable without any special equipment. Finished with a crunchy pistachio topping, it’s simple, elegant, and deeply satisfying—the kind of dessert that lets great ingredients do the heavy lifting.
Chef Cynthia
Ingredients
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1 cup shelled pistachios, unsalted
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¾ cup sugar
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2 cups heavy cream
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1 cup whole milk
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4 egg yolks
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1 tsp vanilla extract
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Pinch salt
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½ cup shelled pistachios, roughly chopped
For Topping
Directions
Finely grind pistachios with ¼ cup of the sugar in a food processor until a thick paste forms.
In a saucepan, heat cream and milk over medium heat until steaming but not boiling.
In a bowl, whisk egg yolks with remaining sugar until pale and smooth.
Slowly whisk the hot cream mixture into the yolks to temper, then return everything to the saucepan.
Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Remove from heat and stir in pistachio paste, vanilla, and salt until fully combined.
Transfer mixture to a container and refrigerate until completely cold, at least 2 hours.
Pour chilled mixture into a shallow freezer-safe container and freeze for 30 minutes.
Remove and stir vigorously with a fork or whisk to break up ice crystals.
Repeat stirring every 30 minutes for 2½–3 hours until thick and creamy.
Let freeze undisturbed another 1–2 hours until scoopable.
Serve topped with chopped pistachios.