Easy Homemade Pistachio Ice Cream

This incredibly creamy homemade pistachio ice cream uses store-bought pistachio paste, making this recipe simple and easy

Course Dessert

Cuisine American

Keyword homemade ice cream, ice cream, ice cream maker, pistachio, pistachio ice cream

Prep Time 20

Cook Time 20

Freezing Time 6

Total Time 40

Servings quart

In a large bowl, whisk together the egg yolks and half of the white sugar for 1-2 minutes, or until very smooth and fluffy. Set aside.
In a large saucepan, add 2 cups heavy cream, evaporated milk, corn syrup and remaining sugar. Heat over medium, while continuously stirring, until the mixture reaches 180°F. Remove from the heat.
To temper the eggs, use a ladle to add small ladles of the hot liquid to the beaten egg mixture while continuously whisking. After all of the hot liquid has been mixed with the eggs, pour the entire mixture back into the saucepan. Turn to medium heat, then heat again while stirring until the mixture reaches 170°F.
Immediately remove from the heat, stir in the salt, pistachio paste, and remaining heavy cream, then pour over a sieve and into a heat proof container or dish. Cover the surface with plastic wrap, then place into the fridge to cool for 6-8 hours.
Once fully chilled, prepare the mixture in your ice cream maker according to the manufacturer’s instructions. If adding chopped pistachios, add them in during the final minute of churning.
Finally, transfer ice cream from ice cream maker into a ice cream container or loaf pan, cover, and then place into the freezer to firm up for 6-8 hours.