Pistachio Ice Cream (Cuisinart Recipe)
This amazing homemade pistachio ice cream recipe is churned until creamy & yummy in your Cuisinart or other brand ice cream maker. The simple recipe is made without eggs & no custard to cooking making it so easy. Loaded with real nuts & a rich Italian gelato-like texture just like you find in Italy. Real cream & sugar - no artificial ingredients or coloring.
Equipment
- ice cream maker Cuisinart or other brand
Ingredients
- 2 cup whole milk
- 1 cup heavy cream
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup salted roasted pistachios shelled and chopped (¼ is reserved for optional layering or just use ¾ cup & skip that step below)
Instructions
- PLAN AHEAD: Make sure your ice cream insert is frozen solid for at least 24 hours before making this recipe. Or if you have a maker with a compressor - start right away.
- In a medium mixing bowl with a spout for pouring, combine the ice cream base ingredients - everything except the nuts. Whisk to combine until all the sugar has also dissolved.2 cup whole milk, 1 cup heavy cream, ¾ cup sugar, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Place the mixture in the freezer for 20 minutes so that it will gets very cold. This helps it churn faster. While it is chilling, prep the pistachios. Chop them into small and large diced chunks - whatever you like (we like a variety of sizes)1 cup salted roasted pistachios
- Once the vanilla base is cold, whisk it again in case any undissolved sugar settled. pour it slowly into the ice cream maker while it is running. Churn for 15-20 minutes, according to your model's instructions. It will be ready when it is fluffy, creamy, & will hold up on a spoon. The consistency should be similar to soft-serve.
- While it is running for a final few minutes, slowly pour in ¾ cup of the chopped pistachios. * save the remaining ¼ cup to layer in the next step. This is an optional step for extra nutty texture.
- To a large freezer-safe container that will fit the 1.5 quarts of ice cream, spoon in ½ of the ice cream. Sprinkle on a half of the remaining nuts. Repeat with the final half of the ice cream and then final sprinkling of nuts.
- Seal up the container and place in the freezer to chill. Freeze for 4-6 hours. It is ready when it is the consistency you desire; 4 hours for soft serve or up to 6 hours for solid scoops.
- Once it is ready to serve, enjoy in a bowl or on a cone.
Notes
STORING & SERVING:
- Store for up to 3 months in the freezer.
- To scoop it may need a few minutes on the counter to soften - no preservatives or gums makes real ice cream harder when frozen solid.
- Do not use low-fat or non-fat dairy substitutes.
- Almond extract gives the base a nutty flavor or try real pistachio extract (which is more expensive but can be found online)
Nutrition
Calories: 299kcalCarbohydrates: 27gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 41mgSodium: 62mgPotassium: 279mgFiber: 2gSugar: 24gVitamin A: 600IUVitamin C: 1mgCalcium: 111mgIron: 1mg
Tried this recipe?Let us know how it was!
