Pistachio Ice Cream
334 kcal
Pistachio ice cream – what could be tastier than ice cream? Only pistachio ice cream. When you buy pistachio ice cream in a store, it is green in color. However, if you prepare it at home using natural ingredients without additives and colorings, the green shade is not as bright. Pistachio paste can be purchased, but if you want to make everything yourself, it is very easy to prepare from two ingredients using an immersion blender. If possible, grind the pistachios to a creamy consistency and release all the oil. This dessert belongs to Italian cuisine.
Ingredients for Pistachio Ice Cream
How to Make Pistachio Ice Cream
Step Title
Preparing Pistachio Paste
Pour hot water over the peeled pistachios, cover and leave for 10 minutes so the skin separates more easily and the nut structure becomes softer.
Step Title
Grinding Pistachios into Paste
After soaking, remove the skin from the pistachios. Transfer the prepared nuts to a glass, add the oil and blend with an immersion blender until a smooth paste without visible particles forms.
Step Title
Choosing Oil for Pistachio Paste
Use regular vegetable oil or pistachio oil. Blend the mixture as thoroughly as possible so that no graininess is felt during preparation and the texture remains creamy.
Step Title
Heating Milk with Sugar
Mix the milk with sugar and place over medium heat. Heat to 60-70°С (140-158°F) so the sugar dissolves completely, but do not allow it to boil, as this may change the structure of the future ice cream.
Step Title
Mixing the Milk Base with the Paste
Add the cream and pistachio paste to the warm milk. Blend with an immersion blender until smooth, cover the mixture and refrigerate until completely chilled so the base stabilizes before freezing.
Step Title
Freezing Pistachio Ice Cream
Transfer the chilled mixture to an ice cream maker and prepare according to the instructions. If you do not have an ice cream maker, pour the mixture into a container and place it in the freezer. When the ice cream is almost frozen, whisk it to break up ice crystals and return it to the freezer until fully set.
Tips about Pistachio Ice Cream
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For a richer flavor, use high-quality unsalted pistachios. If the nuts have dark skins, remove them carefully after soaking so the texture remains uniform and the taste stays clean without bitterness. Blend the paste until максимально smooth, as even small particles can affect the mouthfeel of the finished dessert.
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The mixture must be completely chilled before freezing. A warm mixture forms larger ice crystals, which worsens the texture of the ice cream. Additional chilling in the refrigerator for several hours helps stabilize the fat and ensures a creamier consistency after freezing.
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When preparing without an ice cream maker, stir the ice cream several times at the initial freezing stage. Regular whisking breaks down ice crystals and prevents the formation of a dense icy structure, allowing you to achieve a delicate and airy texture.