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You won’t believe how easy it is to make a divine and creamy pistachio ice cream at home, even without an ice cream maAker! The secret is in the combination of condensed milk and whipped cream, which provides the perfect texture, and the pistachios provide the unforgettable flavor and beautiful green color. Forget about ready-made ice creams and make this special treat!
Ingredients:
1 cup (approx. 120-150 g) unsalted pistachios (raw, unroasted is best, if available)
1/2 cup (approx. 100 g) granulated sugar (add more if you prefer it sweeter)
1/4 cup (approx. 60 ml) water
1 pinch salt (enhances flavors)
1 teaspoon vanilla extract
1 can (approx. 400 g) condensed milk (cold, removed from the refrigerator)
2 cups (approx. 480 ml) cold cream (min. 30% fat, removed from the refrigerator)
Optional: A few drops of green food coloring (for a more vibrant color)
Optional: Roughly chopped pistachios for decoration
Tools needed:
Blender or food processor
Medium saucepan (for the pistachio syrup)
Large bowl
Electric whisk
Spoon or spatula
Airtight container freezing (preferably rectangular)
Preparation:
Make the Pistachio Puree 💚
If using raw pistachios, lightly toast them in a dry skillet until fragrant. Let cool completely. (They’re great if roasted.)
Place the pistachios in a high-sided blender or food processor. Add the sugar, water, and a pinch of salt.
Blend until the mixture is as smooth as possible. This may take a minute or two, and you may need to stop occasionally to scrape down the sides of the bowl. You want a relatively smooth puree, but still with texture.
Whip the Whipped Cream ☁️
In a large, cold bowl, beat the cold heavy cream until stiff peaks form with an electric whisk. Be careful not to overbeat, or it will turn into butter!
Assembly 🍦
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