Pistachio ice cream: nutty ice cream classic

Cremiges Pistazien-Eis gehört zu den Eisklassikern und hat ein herrliches Aroma.
Creamy pistachio ice cream is one of the ice cream classics and has a wonderful aroma.

Pistachio ice cream is one of the Ice cream classic and is one of the most popular types of ice cream. The fine, nutty aroma paired with the green coloring makes it something very special.

This ice cream recipe was a suggestion from my "Make an ice cream wish" article. Maybe you have an idea or wish that you would like to share in the comments?

Since Pistachios very expensive are, this ice cream is not exactly cheap to make. But at least you can be sure that there are real pistachios in your ice cream and that it tastes good. Not like it can occur with many store-bought ice creams that use flavoring or worse, for example.

You can also make your own pistachio ice cream Enjoy at any time. Sometimes ice cream parlors even take this type of ice cream out of their range when the raw material pistachio becomes too expensive.

Recipe and instructions

I have now purchased a plugin for my recipes. Now you can set the quantities for your ice cream machine yourself. You can either use the numbers (1x, 2x, 3x, 4x) or simply move the mouse pointer over the number for portions and set it using the slider. You can also print the recipe. Please rate the ice cream if you have tried it or write a comment. If you like the new recipe function as much as I do, I would also be delighted to receive your feedback 😀


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Pistachio ice cream

A nutty ice cream classic
4,67 from 3 Reviews
Vorbereitung 20 minutes
Reifezeit 1 hour
Freezing time40 minutes
Total Time 2 hours
Servings 1000 gram

Equipment

Ingredients
  

Liquid ingredients

Dry ingredients

Optional

Instructions
 

Preparing the ice cream mixture

  • Weigh the dry ingredients. Small quantities should be weighed using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.
    60 g dextrose, 40 g dry glucose, 30 g skimmed milk powder, 70 g cane sugar, 1 g locust bean gum, 1 g guar gum
  • Mix the dry ingredients well.
  • Put the milk and cream in a saucepan and heat the mixture, stirring until just before it boils.
    180 g cream, 530 g milk
  • Now stir in the mixed dry ingredients with a whisk.
  • Continue to stir the ice cream mixture for a few minutes until just before it boils. Then remove the pan from the heat and leave the mixture to cool slightly.
  • Now stir in the pistachio puree.
    90 g pistachio puree
  • Optional: If you want to adjust the color of the ice cream, you can now stir in food coloring.
    Food coloring
  • Leave the ice cream mixture to mature in the fridge for at least 1 hour or overnight.

Before or during the freezing process

  • Switch on the ice cream maker and leave it to cool for a few minutes.
  • Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
  • Optional: Chop the pistachios and roast them in a pan without fat so that they brown slightly.
    20 g pistachios
  • Optional: Just before the ice cream is ready, add the glycerine and roasted pistachios.
    20 g glycerine

Notes

Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
As nut ice cream becomes relatively solid in the freezer due to its high fat content, it is advisable to use glycerine here.
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Tips and interesting facts about pistachio ice cream

Rapunzel Johannisbrotkernmehl, 1er Pack (1 x 65 g) - Bio
Price: € 13.74 (€ 211.38 / kg) Jetzt auf Amazon kaufen* Preis inkl. MwSt., zzgl. Versandkosten
EWL Naturprodukte Guarkernmehl Verdickungsmittel Bindemittel E 412 3.500 cps Carb Guar Gum | in Deutschland kontrolliert und abgefüllt | 200g
Price: € 6.29 (€ 31.45 / kg) Jetzt auf Amazon kaufen* Preis inkl. MwSt., zzgl. Versandkosten
Zuletzt aktualisiert am 12. November 2024 um 16:22 . Wir weisen darauf hin, dass sich hier angezeigte Preise inzwischen geändert haben können. Alle Angaben ohne Gewähr.

9 comments

  1. 5 stars
    Tastes very good. But of course it's not cheap because of the pistachio puree. We only make it for special occasions.

  2. Will you be interested to share the science behind why do we use Dextrose, Dry glucose, Locust bean gum and Guar gum. Cannot we just make it by preparing a Crème anglaise?

    Just curious!

    1. Dear Maha,

      Thanks for your comment and curiosity!

      Crème anglaise is a great base for traditional ice cream. However, some people prefer to avoid eggs due to allergies, dietary choices, the risk of salmonella, or simply to create a lighter, more refreshing treat. Plus, recipes without eggs are often easier to make.

      Due to the lack of egg, we have to use some extra ingredients to make the ice cream smooth and creamy. Dextrose and glucose help to control sweetness and prevent large ice crystals, making the ice cream smoother. Locust Bean Gum and Guar Gum are natural thickeners and enhance creaminess and stability, giving the ice cream a professional texture.

      I've written articles about this topic that you can read for more information, e.g. Ingredients for ice cream and about a recipe for ice cream base.

      If you prefer to make ice cream with eggs, you can find some recipes on my website.

      Hope that helps and feel free to ask if you have more questions.

      Happy ice cream making!

  3. Hello Ice Cream Maker,

    I would like to try this ice cream with "roasted almond spread" instead of pistachio butter.

    The "Roasted Almond Spread" from Rapunzel consists of:
    ALMONDS (81,00%)
    Coconut blossom sugar (18,00%)
    Sea salt
    Bourbon vanilla
    Cinnamon

    Am I right if I simply subtract the sugar content of the spread from the cane sugar to get the balance right again?

    Looking forward to your feedback!

    Many thanks and best regards
    Stefan

    1. Hello Stefan,

      that's definitely a good approach and exactly the right idea. I took another look at the recipe and from the information you gave about the almond spread, you can make it exactly as you wrote 🙂

      If you like it a little sweeter, you could even leave the amount of sugar the same. In this recipe, it is at the lower end (18.3%) of the optimum range (18 - 21%) and the proportion of coconut blossom sugar is not yet so high that it would unbalance the recipe.

      Best regards!

4,67 from 3 votes (1 rating without comment)

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