A Scoop of Summer: The Best Pistachio Ice Cream Recipe You Can Make at Home
Published on July 21st, 2025
Intermediate
Close your eyes and picture this: the sun is out, your kitchen windows are wide open, and you’re swirling a spoon through a soft, nutty green cloud that tastes like summer in Italy. That, my friend, is the magic of a homemade pistachio ice cream — and not just any one. We’re talking about the best pistachio ice cream recipe that brings a little scoop of sunshine into your day, whether you're in London or Leeds.
There’s something seriously nostalgic about pistachio ice cream. It’s the kind of flavour grown-ups often fall in love with — refined, creamy, not too sweet, and with that rich, almost buttery nuttiness that just hits differently. If you’ve ever wandered through an Italian gelateria, chances are you were hypnotised by those pastel-green peaks stacked high behind frosty glass. This homemade pistachio ice cream recipe gets you pretty darn close to that experience — no plane ticket needed.
What Makes This the Best Pistachio Ice Cream Recipe?
It all comes down to balance. This pistachio ice cream recipe is ultra-creamy thanks to a custard base of egg yolks, sugar, and double cream. The addition of pistachio paste gives it a deep, nutty flavour, while a touch of vanilla keeps things smooth and mellow. And salt? It’s the secret hero. Especially if you’re planning to pair this with a rich dark chocolate dessert, a slightly salty note turns the whole thing into a flavour bomb.
But here’s the kicker: whether you’ve got an ice cream machine or not, this recipe has you covered. You can churn it like a pro or simply mix it by hand every hour while it chills in the freezer. Either way, you’re still getting that creamy, dreamy mouthfeel.
Ingredients (serves 4)
- 100g caster sugar
- 3g ice cream stabiliser (optional, but helps with texture)
- 4 egg yolks
- 375ml whole milk
- 1 tsp vanilla paste
- 125ml double cream
- 130g pistachio paste (the greener the better!)
- ½ to 1 tsp fine sea salt, to taste
Instructions:
- Combine the sugar and ice cream stabiliser (if using), and whisk it into the egg yolks until pale and fluffy.
- Heat the milk until just boiling, then let it cool briefly. Slowly pour the milk into the egg mixture while whisking continuously — slow is key to prevent scrambling.
- Pour everything back into the pan and heat gently, stirring until it reaches about 70°C or coats the back of a spoon.
- Take it off the heat and stir in the double cream, vanilla paste, pistachio paste, and your desired amount of salt. Taste and adjust.
- Let it cool, then refrigerate until completely cold.
- Churn in an ice cream maker if you’ve got one, or place it in the freezer and stir with a fork every hour until solid (usually 4-6 hours).
- Scoop into bowls and sprinkle with chopped pistachios. Maybe drizzle some honey if you're feeling extra.
Pro Tips for Pistachio Ice Cream Perfection:
• Use high-quality pistachio paste made with at least 90% pistachios. Avoid those with added flavouring or too much sugar.
• Want it vegan? Swap the milk and cream for oat or coconut alternatives, and skip the egg yolks for cornstarch or aquafaba.
• Hosting guests? Pair your homemade pistachio ice cream with a slice of flourless dark chocolate cake. Chef's kiss.
Final Thoughts
There you have it — an easy pistachio ice cream recipe that feels fancy, but is totally doable in your own kitchen. Whether you're treating yourself after a long day or making something special for a summer gathering, this creamy delight will never disappoint.
So go on, get scooping.
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