This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
55 min.
Easy
1 litre 600 ml
5 IngredientsLast modified on: October 1st 2014
For 1 litre 600 ml, you will need:
- 1
1 litre whole milk - 2
12 egg yolks - 3
300 g caster sugar - 4
200 g pistachio powder or paste - 5
400 ml liquid cream - Total weight: 1,740 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 10 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Bring 1 litre whole milk to the boil, then take off the heat.
Stage 2 - 2 min.
Stage 3 - 1 min.
Pour the milk into the egg-yolk and sugar mixture while stirring. Mix well.
Stage 4 - 10 min.
Pour the mixture back into the saucepan on very low heat and leave to thicken, stirring constantly.
This should reach its ideal texture at 181°F (83°C) (use an electronic thermometer if you can) or simply follow the method for real custard sauce (crème anglaise), if you prefer.
This should reach its ideal texture at 181°F (83°C) (use an electronic thermometer if you can) or simply follow the method for real custard sauce (crème anglaise), if you prefer.
Stage 5 - 3 min.
As soon as the mixture is ready, take off the heat, add 200 g pistachio powder or paste, mix well, add 400 ml liquid cream and mix again.
Cool by standing the saucepan in cold water and stir frequently.
Leave to wait in the fridge, covered with plastic film.
Cool by standing the saucepan in cold water and stir frequently.
Leave to wait in the fridge, covered with plastic film.
Stage 6 - 30 min.
Churn the mixture in an ice-cream maker 30 minutes before you wish to serve.
Remarks
If you look at the ingredients of commercially available pistachio ice cream, you will often find almond or bitter almond extract listed - a travesty of the real thing.
Keeping: Several days in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 430 RDI=40 % | 150 RDI=20 % | 3,560 RDI=180 % | 14,910 RDI: 180 % |
| Per 100 g | 6 RDI=2 % | 20 RDI=2 % | 8 RDI=1 % | 200 RDI=10 % | 860 RDI: 10 % |
How much will it cost?
- For 1 litre 600 ml : 3.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Bourguignon potatoes , Milk rolls, Celery soup bourguignonne style, Leek and celery soup, Auvergne gratin, ... See them all 68
Liquid cream
Like these other recipes: Soft Croque-monsieur with 3 cheeses, Raw beetroot mousse with walnuts, Chocolate and vanilla crème brûlée, Tarte Normande, Leek fondue, ... See them all 170
Caster sugar
Like these other recipes: Pistachio panna cotta with custard, Peach and verbena feuilleté, Quick orange marmalade, Dandelion flower jelly, Clafoutis "Marie-Antoinette", ... See them all 363
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Pear, grapefruit and pistachio tart, Pistachio shortbread biscuits, Paris flan filling, Mini apricot and pistachio brioches, ... See them all 12
Other recipes you may also like
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010251 K 15 1 hour 10 min.
Flognarde
Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since medieval times. December 30th 201996 K4 50 min.
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian. August 4th 201987 K3 1 hour 25 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011370 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025312 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe