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Pistachio Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This must be the easiest ice cream to make. It is two steps before churning and rewards are plentiful. Good pistachio ice cream is very hard to find but with this recipe it can be made in no time.

This must be the easiest ice cream to make. It is two steps before churning and rewards are plentiful. Good pistachio ice cream is very hard to find but with this recipe it can be made in no time.

Ingredients

Serves: 4-6

Metric Cups
  • 200 grams pistachios (shelled)
  • 450 grams caster sugar
  • 3 large eggs
  • ½ litre milk
  • 284 millilitres cream (a large carton - double or single)
  • 1 tablespoon vanilla extract (optional)
  • 7 ounces pistachios (shelled)
  • 15⅞ ounces superfine sugar
  • 3 large eggs
  • ⅘ pint milk
  • 10 fluid ounce cream (a large carton - double or single)
  • 1 tablespoon vanilla extract (optional)

Method

Pistachio Ice Cream is a community recipe submitted by Alison H and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Blend all the ingredients except the cream and vanilla extract (if using) in a blender of food processor until the nuts are in small bits.
  • Transfer to a pan and cook the custard over a low heat until it is cooked. Allow to cool
  • Add the cream and vanilla extract (if using) and mix together gently but thoroughly.
  • Churn in the ice cream maker according to manufacturer's instructions of transfer to a freezer proof container and freeze, giving it a good whisking every couple of hours until it sets.
  • NB. I was so encouraged by this recipe's success that I made a coffee ice cream the same way, except that I omitted the vanilla extract and the pistachios and replaced them with two heaped tablespoonfuls of instant coffee grains, dissolved in a minimal amount of boiling water. I have made this ice cream with and without almond essence.

  • Blend all the ingredients except the cream and vanilla extract (if using) in a blender of food processor until the nuts are in small bits.
  • Transfer to a pan and cook the custard over a low heat until it is cooked. Allow to cool
  • Add the cream and vanilla extract (if using) and mix together gently but thoroughly.
  • Churn in the ice cream maker according to manufacturer's instructions of transfer to a freezer proof container and freeze, giving it a good whisking every couple of hours until it sets.
  • NB. I was so encouraged by this recipe's success that I made a coffee ice cream the same way, except that I omitted the vanilla extract and the pistachios and replaced them with two heaped tablespoonfuls of instant coffee grains, dissolved in a minimal amount of boiling water. I have made this ice cream with and without almond essence.

    Tell us what you think

    What 3 Others have said

    • My son wanted a green ice cream. So I thoug pistachios. Would make a nice green colour to the ice cream. I was wrong. Is kind of brownish but it tastes nice. I've substituted the sugar for honey and reduced the amount. And I don't have an ice cream maker, had one before, it was a terrible experience. Thanks for the recipe.

      Posted by Mariac. on 17th June 2015
    • Yes definitely a sugar mistake, I normally switch some of the sugar for liquid glucose anyway as it helps with the texture without a ice cream maker... I put in 50g of liquid glucose and 200g of sugar, still seemed too sweet. I might have to add a little more salt to even it out. Other recipes online use closer to 100.

      Posted by mentallyinadequate on 24th April 2015
    • I think you may have made a mistake with the quantity of sugar in this. It didn't look right when I poured it out (and I'm no health nut!), so I put 350g in and its still teeth achingly sweet! I think it would be nice with less sugar.

      Posted by cnuttgens on 23rd December 2014
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