Pistachio Ice Cream

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Nuttin' But Nuts

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
20 min
Level:
--
Yield:
about 2 quarts

Times:

Prep: 3 hr 20 min
Inactive Prep: --
Cook: 20 min
Total:: 3 hr 40 min

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Ingredients

1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
1 cup whipped cream, for garnish
1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish

Directions

Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.

Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.

Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.

Garnish with whipped cream and toasted pistachios.

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Comments & Reviews

recipe Pistachio Ice Cream
yasmin alta loma, CA 11-08-2009
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The Best Pistachio Ice Cream
Rated: 5 stars out of 5

I made this recipe for my birthday and it was a hit. My family and friends loved it. I have kept this recipe since 2002 but... only posted my review right now. It takes some time to make it but it's well worth it.Read more
recipe Pistachio Ice Cream
Sarah Cornwall, VA 04-01-2009
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Nice Taste and Texture
Rated: 5 stars out of 5

The recipe was great as far as flavor goes, I found it to be a bit too much ice cream through, I would probably make half... next time. It was difficult to get the pistachios to a fine enough grind, I would grind 3/4 of them REALLY fine and keep a 1/4 to grind up in bigger chunks. Instead of putting it in the fridge to cool I filled my sink 1/4 way up with ice water and let the bowl cool in there, be careful not to get any water into your ice cream mix, it was stirred every couple of mins and cooled in about 15 mins. vs. 2 hours. If you wanted it be a bit less fatty I think it would be fine to have a bit higher milk to cream ratio. Very rich and nice!Read more
recipe Pistachio Ice Cream
Rhonda Dinuba, CA 06-17-2008
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New Family Favorite!
Rated: 5 stars out of 5

This pistachio ice cream is great & is now a new family favorite. It's creamy taste reminds us of the pistachio gelato we... loved in Spain & Europe. It takes some prep time but it's worth it!Read more
recipe Pistachio Ice Cream
sarah Timonium, MD 07-17-2007
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The best!
Rated: 5 stars out of 5

If you like pistachios you will love this. The hardest part was finding a large quantity of shelled pistachios.
recipe Pistachio Ice Cream
Catherine Newcastle upon Tyne 04-25-2006
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the best ever
Rated: 5 stars out of 5

This ice cream was not only very easy to make it tasted amazing, the best icecream I ever made