Perfect Pistachio Ice Cream Recipe

Ingredients & Serving Sizes


2 Quarts

  • 2 1/2 cups Milk
  • 12 ounces Pistachios (in shell)
  • 1 cup Sugar
  • 1 teaspoon Almond Extract
  • 2 Eggs
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream

4 Quarts

  • 3 3/4 cups Milk
  • 16 ounces Pistachios (in shell)
  • 1 3/4 cups Sugar
  • 2 teaspoons Almond Extract
  • 3 Eggs
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream

6 Quarts

  • 5 cups Milk
  • 20 ounces Pistachios (in shell)
  • 2 3/4 cups Sugar
  • 3 teaspoons Almond Extract
  • 4 Eggs
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream

Directions

  • Boil 6 to 8 cups of water.
  • Shell pistachios (a few whole nuts can be kept aside to top the ice cream), place in heatproof bowl and carefully cover with boiling water.
  • Let stand for 5 minutes.
  • Carefully remove nuts in small batches and remove the hulls from the nuts.
  • Place raw nuts into a food processor or blender with eggs, 1/2 cup sugar and 1/2 cup milk (2 quarts), 3/4 cup sugar and 3/4 cup milk (4 quarts) or 1 cup sugar and 1 cup milk (6 quarts).
  • Puree or blend until mixture is smooth.
  • Scald remaining milk until bubbles form around edge.
  • Reduce heat.
  • Add remaining sugar.
  • Stir until dissolved.
  • Stir in half and half, vanilla, whipping cream and almond extract.
  • Add nut mixture and continue to stir over low heat for 3 to 5 minutes.
  • Remove from heat.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain┬« Ice Cream Maker manual.