Each spoonful is a bite of decadent, creamy nostalgia.
Pistachio ice cream is perfect on its own, but you might also dress it up.
Save the roasted for sprinkling oversaladsor grilled vegetables.
Credit:Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford
How To Make Pistachio Ice Cream
Grab the ice cream churn and rock salt.
Reduce heat to medium-low; cook, undisturbed, until pistachios soften, about 15 minutes.
Pour mixture into a high-powered blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 1 minute.
Make custard:
Whisk together egg yolks and remaining 1/2 cup sugar in a medium bowl.
Gradually add 1 cup of the warm pistachio puree, whisking constantly.
Pour mixture through a fine mesh strainer into a large bowl; whisk in food coloring.
Cover loosely with plastic wrap.
Chill until cold, at least 2 hours or up to overnight.
Churn ice cream:
Stir chopped pistachios into cold cream mixture.
(Instructions and times may vary.)
Transfer to a shallow container; press parchment paper against surface.
Store in an airtight container in freezer up to 2 weeks.
The rich, pure flavor of pistachio ice cream is perfect all on its own.
Air exposure is one reason ice cream can become icy in texture.
Keep parchment paper pressed onto the surface to help combat that issue.
In addition, be careful when thawing ice cream to serve.
Melting and refreezing can affect the texture of your homemade batch.
