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+ servings
A bowl of pistachio ice cream topped with chopped up pistachios.
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5 from 3 votes

Pistachio Ice Cream

This is the best pistachio ice cream recipe ever! It’s thick, creamy, smooth, flavorful and so delicious!
Servings: 8


  • 3/4 cup salted and shelled pistachios
  • 3/4 cup sugar (divided)
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1/8 tsp salt
  • 4 egg yolks
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract


  • In a food processor or high powered blender, grind up the pistachios and 1/4 cup of the sugar until fine (make sure not to blend too long, it will turn into a butter) Set aside.
  • In a large sauce pan, combine your heavy cream, milk, remaining sugar, and salt. Heat over medium high until your mixture starts to bubble.
  • Add the pistachio mixture into the cream mixture.
  • In a large bowl, whisk your egg yolks.
  • Slowly pour ½ cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, ½ cup at a time while whisking the whole time.
  • Pour the egg mixture back into the sauce pan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit, and sticks on the back of a wooden spoon.
  • Pour and stir in the vanilla and almond extract.
  • Put bowl into an ice bath and allow to set for about 10 minutes, stirring occasionally.
  • Cover bowl and place it in the fridge for about 2 hours, up to overnight.
  • Once chilled, pour the mixture into your ice cream maker and allow to run according to manufactures instructions (about 30 minutes).
  • Pour into a 9x5 loaf pan.
  • Cover and transfer to a freezer for 6 hours, up to overnight to freeze solid.