Beat the heat this summer with this thick and creamy Salted Pistachio Ice Cream! Filled with pistachio
pieces and rich in flavor, this will quickly become your new favorite ice cream!Several years ago my boys bought me an ice cream maker for Mother's Day and it remains one of my favorite gifts of all time. Since then I've used it every single summer to make us homemade ice cream, frozen yogurt, and even sorbet. From simple ice creams that contain just milk, cream and sugar, to other varieties that have a custard base, my trusty ice cream maker has never let me down.
I will admit that in years past I tended to make the simple ice creams over the custard ones, simply due to intimidation. I was worried I would make a mistake, not temper the eggs correctly, overcook it, etc. Then I finally decided to put on my big girl panties and go for it. I needed to start somewhere, right? I've made a few custard based ice creams since then, but this Salted Pistachio is by far my absolute favorite. And my family agrees! There's just something about it....creamy, velvety, salty and sweet, with a nice crunch from the pistachios. It's better than any pistachio ice cream I've gotten from the store!
I assure you that this ice cream is very, very simple to make. Don't be intimidated or nervous like I was! With a little patience and a few simple ingredients, you too can enjoy this delightful cool treat all summer long.
What are your favorite ice cream flavors? Do you regularly make it at home? Share with me in the comments below!
Salted Pistachio Ice Cream
Author: Sarah Bates | The Chef Next Door
Makes about 1 quart
Print this recipe
1 cup roasted, salted pistachios, roughly chopped
3/4 cup sugar
2 cups heavy cream
1 1/4 cups milk
1/2 teaspoon salt
5 egg yolks
In a saucepan, combine the pistachios, sugar, cream, milk and salt and stir to combine. Set the pan over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture just begins to bubble around the edges. Remove from the heat, cover, and let the mixture steep for 15 minutes.
In a bowl, whisk together the egg yolks to break them up. Uncover the cream mixture and put the pan back on the stove over medium-high heat. When the mixture starts to simmer, turn the heat down to medium. Carefully scoop about 1/2 cup of the hot cream mixture and slowly add it to the eggs yolks, whisking constantly. Repeat with another 1/2 cup of the hot cream mixture. Carefully pour the egg mixture back into the pan and cook over medium heat, stirring slowly and continuously with a rubber spatula, until it is thickened and coats the back of the spatula. This should take no more than 5 minutes; do not allow the custard to boil.
Pour the custard into a clean bowl. Set the bowl into an ice water bath and cool the custard to room temperature, stirring occasionally. Remove the bowl from the bath, cover, and refrigerate until well chilled, at least 2 hours.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Enjoy right away or, if you prefer a firmer ice cream, transfer it to a chilled container, cover and freeze until firm, at least 3 hours.
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