Pistachio Ice Cream
This homemade pistachio ice cream is full of toasty roasty pistachio flavor and pretty green color that's totally natural and actually tastes like pistachios.
restaurant_menu Ingredients
format_list_numbered Preparation
Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
Add the milk, cream, sugar, and glucose syrup to a small pot on the stove. Heat on medium and stir well until all the sugar is dissolved.
Add tapioca starch slurry and stir well for a few minutes on medium heat. Remove from heat and allow to cool for about a few minutes.
Add the pistachio paste and vanilla essence and blend well until smooth. Chill in the fridge for at least four hours, ideally overnight.
Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner, turn it on ten minutes before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
To serve, remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra chopped roasted pistachios sprinkled over the top. Delicious!
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Try These Variations
Add your favorite herbs for extra flavor
Adjust spice levels to taste
Use different protein options
Chef's Pro Tips
For a creamier texture, consider using a higher fat cream or adding a tablespoon of corn syrup to the mix.
Ensure the pistachio paste is fresh and of high quality for the best flavor.
For a more pronounced pistachio flavor, toast raw pistachios in the oven and blend them into a paste before adding them to the mixture.
Storage Guide
Store in an airtight container to prevent ice crystals from forming.
Ice cream can be stored in the freezer for up to 2 weeks, but it’s best enjoyed fresh.
Avoid These Mistakes
✕ Not dissolving the sugar completely can lead to a gritty texture.
✕ Churning the ice cream for too long can cause it to become overly stiff.
✕ Skipping the chilling step before churning can result in a less creamy texture.
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Frequently Asked Questions
Can I use unsalted pistachios? expand_more
Yes, but you may want to adjust the salt in the recipe to enhance the flavors.
Is it necessary to use glucose syrup? expand_more
While glucose syrup helps in achieving a smoother texture, you can omit it if you don’t have it on hand.
Can I make this ice cream without an ice cream maker? expand_more
Yes, you can pour the mixture into a shallow container and stir every 30 minutes until it reaches a creamy consistency.
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