Pistachio Ice Cream – No Ice Cream maker

Ice cream made with Pistachios and lightly spiced with a Cinnamon, All Spice and Nutmeg Paste. Made without the use of an ice cream maker.

Pistachio Ice Cream Recipe
Serves 12
Ice cream made with Pistachios and lightly spiced with a Cinnamon, All Spice and Nutmeg Paste. Made without the use of an ice cream maker.
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Prep Time
30 min
Cook Time
3 hr 25 min
Total Time
3 hr 55 min
Prep Time
30 min
Cook Time
3 hr 25 min
Total Time
3 hr 55 min
508 calories
44 g
178 g
35 g
8 g
17 g
204 g
49 g
37 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 508
Calories from Fat 305
% Daily Value *
Total Fat 35g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 178mg
Sodium 49mg
Total Carbohydrates 44g
Dietary Fiber 3g
Sugars 37g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pistachio Puree
  1. 2 cups of shelled pistachios
  2. 1 cup of granulated sugar
  3. 2 tsp cinnamon
  4. 2 tsp cloves
  5. 2 tsp all spice
  6. 2 tsp nutmeg
  7. 2 cups water
Cream Mixture
  1. 3 cups of heavy cream
  2. 2 cups of whole milk
  3. 6 large or 8 regular size egg yolks
  4. 1 cup of granulated sugar
Pistachio Puree
  1. Mince together pistachio & spices.
  2. Bring sugar and water to a boil until sugar is completely dissolved and consistency is like light syrup.
  3. Immediately pour sugar mixture over pistachio mixture and mix quickly until you have combined the two thoroughly.
  4. Place into a plastic bag and store in the freezer until you are ready to incorporate this into the cream mixture.
Cream Mixture
  1. Heat on medium-high heat heavy cream and whole milk.
  2. In a separate bowl whisk together egg yolks and sugar. Be careful to not to over whisk. Try not to use an electric beater as you may easily over beat egg yolks. Mixture is over beaten if the color is almost white. Over beating creates many air bubbles that will later block your view making it difficult to work with.
  3. When milk is just at boiling point remove from heat and set aside.
Putting it all together
  1. Gradually whisk in 1 cup of the cream mixture into the egg mixture. Be sure to gradually do this and be careful to not scramble the eggs. Once you have brought the egg mixture temperature up you can gradually pour the egg mixture slowly into the cream mixture.
  2. Place back on stove-top and heat on low heat. Pour in the pistachio paste and let the combined mixture thicken while vigorously whisking. To give the mixture a creamy consistency you will now coagulate the egg yolks by heating them. During this step the heat must be evenly dispersed. If you are dealing with a difficult stove-top that heat unevenly you may pour the mixture into a mixing bowl and then place inside of a pot filled with hot water and allow mixture to thicken (175-180 degrees F). To ensure your mixture has reached the appropriate temperature, you may use a thermometer or wait for the mixture to thicken enough to coat the back of your spoon (about 10-12 minutes depending on the condition of your stove top). Overheating the mixture will cause it to freeze into custard. You will not be able to freeze this type of custard into ice cream.
  3. Once appropriately thickened, quickly remove and place in a wide flatten container. If you prefer, you may strain the pistachios from the mixture at this point. Cover with plastics wrap (ensure plastic wrap touches the top of the mixture to prevent a film from forming). Let the mixture completely cool in the fridge or leave it in fridge overnight (recommended for optimal flavor & consistency, 8-12 hours).
  4. Once cooled, cover tightly and place into the freezer. After 30-40 minutes remove the mixture from the freezer and notice the edges begin to freeze. Whisk the mixture vigorously to whip air into it as well as breaking up any ice crystals. Return to the freezer and repeat this process until mixture has frozen. Eventually you will need to churn the mixture with an electric beater instead of a whisk as the mixture will become too tough to whisk.
  5. Let the mixture freeze completely for at least 3 hours before serving (if you have an ice cream maker, skip steps 4-5)
  6. Scoop and enjoy!
  1. This dish may be complicated if you previously never made ice cream. For assistance, please sign up for a virtual cooking class to learn one on one how to make this dish.
Creative Scratch Cooking http://www.creativescratchcooking.com/

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