Pistachio ice cream


by: Laura

This is so many people's favorite ice cream – pale green and fragrant, with lovely bits of frozen pistachio to bite into. Lovely on its own or served with Pistachio Wafers, the ice cream is also delicious with Greek Orange and Honey Syrup Cake


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serves: 1

200 g (7.05 ounces) pistachio nuts

320 g (10.82 fluid ounces) whole milk

60 g (2.12 ounces) powdered milk

140 g (4.94 ounces) dextrose

340 g (11.99 ounces) water

60 g (2.12 ounces) superfine sugar

25 g (0.88 ounce) invert sugar

5 g (0.18 ounce) ice cream stabilizer (optional)

40 g (1.35 fluid ounces) egg yolks

Nutrition Facts
Pistachio ice cream

Servings Per Recipe: 1

Amount per Serving

Calories: 2380

  • Total Fat: 114.1 g
  •     Saturated Fat: 22.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 474.4 mg
  • Sodium: 204.4 mg
  • Total Carbs: 299.8 g
  •     Dietary Fiber: 20.6 g
  •     Sugars: 251.8 g
  • Protein: 62.7 g

how is this calculated?

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1.  Preheat the even t0 320°F. Put half the nuts en a baking tray and let them dry out and roast a little in the even for about 5 minutes. Take out, allow to cool, chop and keep to one side.

2.  Put the rest of the nuts into at food processor and whiz until they become oily. Keep this paste to one side.

3.  With a hand blender, mix the milk, powdered milk and dextrose with the water until smooth. Put into a pan and bring to lO4°F (85°C). Whisk in the sugars, stabilizer, if using, egg yolks and pistachio paste. Bring up to l85°F (85°C), take off the heat, then cool as quickly as you can, so that you don’t encourage bacteria.

4.  When the mixture is cold, put into the fridge for 6 to 12 hours.

5.  Put into an ice cream maker and churn according to instructions.

6.  Sprinkle with the chopped pistachio nuts before serving.

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